Spinach Pesto & Spring Pea Pasta
Serves: 6-8 people
Ingredients
- 12 oz. Galbani® Fresh Mozzarella Cheese, diced
- 15 oz. Galbani® Ricotta Cheese
- ½ cup Galbani® Shredded Parmesan Cheese
- 1 lb. of acini di pepe or pastina pasta, cook as directed
- 2 cups fresh spinach
- 8 oz. fresh peas
- ¼ cup lemon juice
- ½ cup olive oil; ¼ cup for spinach, ¼ cup for sauce
- ½ cup white wine
- 2 cloves garlic
- Salt and pepper, to taste
- Crushed red pepper flakes
Directions
- Cook pasta as directed.
- In a food processor blend spinach ¼ cup of olive oil, 3 Tbsp. ricotta, wine, and garlic until smooth.
- Heat a skillet to medium, add the rest of the olive oil and sauté peas until tender.
- Add the puréed spinach mixture to the pan. Cook for 30 seconds and then add the cooked pasta, lemon juice, Parmesan cheese, salt and pepper. Stir until thoroughly mixed.
- Turn off heat, add diced fresh mozzarella, stir, and plate.
- Add a few dollops of chilled ricotta to each dish. Kick it up a notch with some crushed red pepper.
