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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 Liquors of Wharton
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
Not Available
15 oz Galbani Fresh Mozzarella Cheese, diced
Not Available
1/2 cup Galbani Parmesan Cheese
Not Available
1 lb of Acini Di Pepe or Pastina pasta (cook as directed)
Not Available
2 cups fresh spinach
Not Available
1/2 cup olive oil (1/4 cup for spinach, 1/4 cup for sauce)
Not Available
1/2 cup white wine
Not Available
2 cloves garlic
Not Available
8 oz frozen peas
Not Available
1/4 cup lemon juice
Not Available
salt & pepper, to taste
Not Available
crushed red pepper flakes
Not Available

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.