1/2cupprepared pestoone that's refrigerated, if possible
1cupspinach
1cupenglish peasfresh or frozen
1/4cuptoasted pinenuts
1/4cupgrated parmesan
juice from 1/2 a lemon
kosher salt and pepper
Instructions
Start by boiling pasta. Cook according to package.
Place peas into a mesh sieve and submerge into boiling pasta water for 1 minute, then remove.
Once pasta has cooked to al dente, drain and only rinse if the package instructs you too. Add to a serving bowl.
Immediately add pesto into warm pasta and toss to keep noodles from getting sticky. Add in remaining ingredients (including the cooked peas) and toss to combine.
Enjoy warm or served room temperature! Will also keep in refrigerator for 3 days.