Pesto pasta with peas and spinach leaves & stems

Pesto pasta with peas and spinach leaves & stems

1. Cee Thorn | April 9th, 2016

   You’re getting your greens on! Looks fantastic. 🙂

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2. Terry McNeil | April 9th, 2016

   Beautiful!!! 🙂

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3. Bobbi Jo Woods | April 9th, 2016

   I eated too much 🙁

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4. Gianni Smitty | April 9th, 2016

   Delicious and simple!

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5. Bobbi Jo Woods | April 9th, 2016

   It really was

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6. Bobbi Jo Woods | April 10th, 2016

   I used about 3 TB of the pesto I made yesterday, per 8 oz of pasta and about 2 cups spinach/stems, and 1/2 cup peas

   https://plus.google.com/u/0/+BobbiJoWoods/posts/CKELUL9kT5m – about 3 minutes before the pasta was ready (vermicelli, which is about a 6-7 min boil for al dente), I added frozen peas, then drained once cooked, reserving 1/2 cup of the pasta water, and left it in the colander. Then I put a tiny bit of oil in the pot and wilted the spinach in the hot oil, then added the pesto and pasta and some of the cooking water. Served hot with black pepper and shredded Parm.

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