This vibrant green pesto, peas and spinach pasta salad recipe is another one from a small selection of pasta salad recipes that appeared in the July 2018 Olive Magazine. If you love pesto then this pasta salad is a winner, along with the freshness from the peas and spinach. It's also very quick and easy to make, perfect to enjoy for lunch or serve at a buffet, at a BBQ or to take on a picnic.
We currently have spinach growing in our veg patch, so it was great to be able to use homegrown rather than shop bought for a change.
Tips
- Give this a try with fresh peas if you can get them.
- This pasta salad recipe is easily adapted if you’re cooking for less or more people.
Other Recipes
You might also like to try:
Recent New Recipes
Ingredients
- 200g dried penne
- 100g frozen peas (see Tips)
- 50g spinach, chopped
- 6 tbsp pesto
- 3 tbsp parmesan, finely grated
- freshly ground black pepper
As an Amazon Associate I earn from qualifying purchases, if you click on the links below.
Instructions
- Cook the pasta in salted boiling water, according to packet instructions. Drain then rinse under cold water and drain again.
- Put the frozen peas in a colander, pour over a kettle full of boiling water and leave to drain.
- Tip the peas into a large bowl then add the cooked pasta, spinach, pesto and parmesan.
- Toss everything together, season with freshly ground black pepper, to taste and then transfer to a serving bowl and serve.
Did you make this recipe?
I’d love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
It would also be great if you could take a photo and tag Felly Bull on social media, thanks.
Click here to subscribe to receive our free weekly recipe update via email and a copy of our eCookbook.
Pesto, Peas and Spinach Pasta Salad
Ingredients
- 200g dried penne
- 100g frozen peas see Notes
- 50g spinach chopped
- 6 tbsp pesto
- 3 tbsp parmesan finely grated
- freshly ground black pepper
Instructions
- Cook the pasta in salted boiling water, according to packet instructions. Drain then rinse under cold water and drain again.
- Put the frozen peas in a colander, pour over a kettle full of boiling water and leave to drain.
- Tip the peas into a large bowl then add the cooked pasta, spinach, pesto and parmesan.
- Toss everything together, season with freshly ground black pepper, to taste and then transfer to a serving bowl and serve.
Notes
- Give this a try with fresh peas if you can get them.
- This pasta salad recipe is easily adapted if you’re cooking for less or more people.
Leave a Reply