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Fresh Spinach & Pea Pesto Pasta SaladFresh Spinach & Pea Pesto Pasta Salad
Fresh Spinach & Pea Pesto Pasta Salad

Fresh Spinach & Pea Pesto Pasta Salad

Galbani
Galbani
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Recipe - ShopRite Corporate
Fresh Spinach & Pea Pesto Pasta Salad
Fresh Spinach & Pea Pesto Pasta Salad
Prep Time10 Minutes
0
Cook Time20 Minutes
0
Ingredients
15 oz Galbani Ricotta Cheese
15 oz Galbani Fresh Mozzarella Cheese, diced
1/2 cup Galbani Parmesan Cheese
1 lb of Acini Di Pepe or Pastina pasta (cook as directed)
2 cups fresh spinach
1/2 cup olive oil (1/4 cup for spinach, 1/4 cup for sauce)
1/2 cup white wine
2 cloves garlic
8 oz frozen peas
1/4 cup lemon juice
salt & pepper, to taste
crushed red pepper flakes
Directions
  1. Cook pasta as directed.
  2. In a food processor blend spinach ¼ cup of olive oil, 3 Tbsp. ricotta, wine, and garlic until smooth.
  3. Heat a skillet to medium, add the rest of the olive oil and sauté peas until tender.
  4. Add the puréed spinach mixture to the pan. Cook for 30 seconds and then add the cooked pasta, lemon juice, Parmesan cheese, salt and pepper. Stir until thoroughly mixed.
  5. Turn off heat, add diced fresh mozzarella, stir, and plate.
  6. Add a few dollops of chilled ricotta to each dish and kick it up a bit with some crushed red pepper.
10 minutes
Prep Time
20 minutes
Cook Time
0
Servings

Shop Ingredients

Makes 0 servings
15 oz Galbani Ricotta Cheese
Galbani Ricotta Cheese, 15 oz
Galbani Ricotta Cheese, 15 oz
On Sale!
$2.99 was $4.49$0.20/oz
15 oz Galbani Fresh Mozzarella Cheese, diced
Galbani All Naturel Fresh Mozzarella Cheese, 8 oz
Galbani All Naturel Fresh Mozzarella Cheese, 8 oz
On Sale!
$3.49 was $4.29$0.44/oz
1/2 cup Galbani Parmesan Cheese
Galbani Freshly Shredded Parmesan Cheese, 7 oz
Galbani Freshly Shredded Parmesan Cheese, 7 oz
On Sale!
$2.99 was $4.29$0.43/oz
1 lb of Acini Di Pepe or Pastina pasta (cook as directed)
Ronzoni No. 155 Pastina, 12 oz
Ronzoni No. 155 Pastina, 12 oz
$1.69$0.14/oz
2 cups fresh spinach
Bowl & Basket Spinach, 8 oz
Bowl & Basket Spinach, 8 oz
$2.99$0.37/oz
1/2 cup olive oil (1/4 cup for spinach, 1/4 cup for sauce)
Bowl & Basket Extra Virgin Olive Oil, 17 fl oz
Bowl & Basket Extra Virgin Olive Oil, 17 fl oz
$8.99$0.53/fl oz
1/2 cup white wine
Bellino White Wine Vinegar, 16 fl oz
Bellino White Wine Vinegar, 16 fl oz
On Sale!
$2.99 was $3.99$0.18/fl oz
2 cloves garlic
Fresh Garlic
Fresh Garlic
$1.00 avg/ea$3.99/lb
8 oz frozen peas
Bowl & Basket Steam in Bag Green Peas, 12 oz
Bowl & Basket Steam in Bag Green Peas, 12 oz
$1.29$0.11/oz
1/4 cup lemon juice
Natalie's Lemon Juice, 32 fl oz
Natalie's Lemon Juice, 32 fl oz
$6.99$0.22/fl oz
salt & pepper, to taste
Jacent Culinary Elements Salt & Peppercorn Mills, 2 count
Jacent Culinary Elements Salt & Peppercorn Mills, 2 count
$7.79
crushed red pepper flakes
Badia Crushed Red Pepper, 12 oz
Badia Crushed Red Pepper, 12 oz
$7.19$0.60/oz

Directions

  1. Cook pasta as directed.
  2. In a food processor blend spinach ¼ cup of olive oil, 3 Tbsp. ricotta, wine, and garlic until smooth.
  3. Heat a skillet to medium, add the rest of the olive oil and sauté peas until tender.
  4. Add the puréed spinach mixture to the pan. Cook for 30 seconds and then add the cooked pasta, lemon juice, Parmesan cheese, salt and pepper. Stir until thoroughly mixed.
  5. Turn off heat, add diced fresh mozzarella, stir, and plate.
  6. Add a few dollops of chilled ricotta to each dish and kick it up a bit with some crushed red pepper.