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Ingredients
US|METRIC
4 SERVINGS
- 3/4 lb fusilli pasta
- 3/4 lb bow tie pasta
- 1/4 cup olive oil
- 1 jar of pesto (recommend in the refrig. section)
- 1 small pkg. of frozen chopped spinac, defrosted and squeezed dry
- 3 Tbs lemon juice
- 1 1/4 cup mayonnaise
- 1/2 cup grated parmesan cheese
- 1 1/2 cup frozen peas, defrosted
- 1/3 cups pignolis, (pine nuts) toasted
- Salt, to taste
- Pepper, to taste
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Directions
- Cook the pastas in a separate pots until each pasta is al dente.
- Drain and toss in a bowl with the olive oil.
- Cool to room temperature.
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