Pesto, Pasta and Peas

Pesto, Pasta and Peas

Serves: 4


  • 1 1/2 lbs whole wheat farfalle or fusilli pasta
  • 1/4 cup good olive oil
  • 1-1/2 cups pesto (packaged or homemade)
  • 10-ounces of spinach
  • 3 tablespoons freshly squeezed lemon juice
  • 1 cup cashew cream (1/2 cup cashews + 1/2 cup water blended in high speed mixer)
  • 1/2 cup freshly grated Parmesan cheese
  • 1 1/2 cups frozen peas, defrosted
  • 1/3 cup toasted pine nuts
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper


  1. Cook the bow ties in a large pot of boiling salted water for 14 minutes until pasta is al dente. Drain and toss into a bowl.
  2. In a high speed blender, blend the cashews + water.  Add the pesto, spinach, lemon juice and puree.
  3. Add the pesto mixture to the pasta and then add the Parmesan cheese, peas, pignolis, salt, and pepper. Mix well, season to taste, and serve at room temperature.

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