by Kelly J. Larson

Pasta with pesto has always been on my short list of what to order at Italian restaurants. I first created this pecan and pine nut pesto around St. Patrick’s Day and was totally was crazy about it and still am. The signature basil leaves with fresh garlic, Parmesan cheese and two kinds of nuts make this green (favorite color) creamy pasta salad one to remember and cherish.

• 4 ounce bag basil
• 2 tablespoons pine nuts
• 2 tablespoons pecans
• 5 cloves garlic
• 3/4 cup olive oil
• 3/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Remove basil leave from stems. Put leaves in colander to wash. Drain excess water then put in food processor. This is the type of basil that I buy.

Add remaining pesto ingredients to the food processor. Pulse until everything is well blended.

• 16 ounces fusilli pasta
• 8 ounces farfalle (bow tie) pasta
• 10 ounces package chopped frozen spinach, thawed
• 1-1/2 cups frozen peas, thawed
• 1-1/2 cups mayonnaise
• 1/3 cup pine nuts
• 1 lemon, juiced
• 3/4 teaspoon salt
• 3/4 teaspoon pepper
• pine nut & pecan pesto

Bring water to a boil, then cook pasta until al dente tender. Squeeze out excess water from the defrosted, thawed spinach. Cut lemon in half, then juice both halves to begin making a sauce for the pasta. Combine lemon juice, salt and pepper, mayonnaise, spinach, peas and pesto then stir all together. When pasta is done, drain water, then combine with the sauce ingredients and gently toss pasta salad until everything is evenly coated. Serve pasta warm or cold.

Leftovers are the best with this pasta salad! If you are in a hurry, use a about 13 ounces of store bought pesto. You can also make the pesto a day or two in advance and refrigerate it until you need it.

Recipe adapted from Ina Garten’s Pasta, Pesto and Peas.