Pea & Pesto Pasta Salad

Savory Eats

This was my first time making homemade pesto...and it was a huge success. In my opinion, pre-made pesto is a tad too oily and quite caloric. This pesto is light, flavorful, and fantastic on pasta or spaghetti squash.

If you're craving pasta salad (left) or a lighter spaghetti squash dish (right), this pesto is perfect.

Without further ado, here is the ultimate summer pasta salad...

Ingredients:
*Recipe from HonestlyYUM

• 1 lb of pasta of your choice (recommended: orchiette or riccioli)
• or substitute pasta with 1 medium size spaghetti squash (healthy substitute)
• 1 cup basil, packed
• 1/2 cup spinach, packed
• 1 Tbs toasted pine nuts
• 1 clove garlic
• 1/4 cup olive oil
• 2 cups fresh peas, shelled
• 1 cup steamed broccoli, cut into bite-size pieces
• 1 cup steamed asparagus, cut into bite-size pieces
• Handful of torn mint and dill
• 3/4 cup crumbled feta (French or Greek, French is milder)
• Sea salt and pepper to taste

Recipe:

1. Cook the pasta according to the directions on the box. If using spaghetti squash, steam or roast the squash and fork out the flesh into squash strands.

2. Drain the pasta and spread it into an even layer on a baking sheet and drizzle with olive oil to prevent the pasta from sticking together (if using spaghetti squash, set it aside until pesto is finished). Allow the pasta to cool completely:

3. To prep the peas, prepare a bowl of cold water with ice. Cook the peas in boiling water for 10 minutes then drain the peas and place them in the ice water for several minutes, then drain again:

4. To prepare the pesto, place the garlic clove in a food processor and mince. Add the spinach, basil, and toasted pine nuts, and pulse several times. Stream in the olive oil until it blends into smooth pesto:

5. Toss the pesto with the pasta (or spaghetti squash). Add the peas, broccoli, asparagus, torn dill, torn mint, and feta. Mix and enjoy!

Pea & Pesto Pasta Salad

Pea & Pesto Spaghetti Squash

Recipe to print:

1. Cook the pasta according to the directions on the box. If using spaghetti squash, steam or roast the squash and fork out the flesh into squash strands.
2. Drain the pasta and spread it into an even layer on a baking sheet and drizzle with olive oil to prevent the pasta from sticking together (if using spaghetti squash, set it aside until pesto is finished). Allow the pasta to cool completely.
3. To prep the peas, prepare a bowl of cold water with ice. Cook the peas in boiling water for 10 minutes then drain the peas and place them in the ice water for several minutes, then drain again.
4. To prepare the pesto, place the garlic clove in a food processor and mince. Add the spinach, basil, and toasted pine nuts, and pulse several times. Stream in the olive oil until it blends into smooth pesto.
5. Toss the pesto with the pasta (or spaghetti squash). Add the peas, broccoli, asparagus, torn dill, torn mint, and feta. Mix and enjoy!