Spinach Pesto Pasta with Fresh Peas and Mushrooms
- 1.5 ounces goat cheese
- 1.5 ounces whole-milk ricotta
- 2 cloves garlic, peeled with root end trimmed off
- 1 Tablespoon extra-virgin olive oil
- 1 Tablespoon lemon juice
- 10-12 ounces of spinach, washed and spun dry
- salt and pepper to taste
- 1 pound campanelle pasta (or your pasta shape of choice!)
- 1/2 cup pasta water
- 1/2 Tablespoon olive oil
- 10 ounces of baby bella mushrooms, quartered
- 1 cup hulled English peas or sugar snap peas (or frozen peas)
- 1/2 cup spinach pesto (more as needed)
- grated Parmesan for sprinkling on top
- This recipe is vegetarian
- Produce
- Baby bella mushrooms (10 ounces)
- English peas or sugar snap peas (1 cup)
- Garlic (2 cloves)
- Spinach (10 ounces)
- Condiments
- Spinach pesto (1/2 cup)
- Cooking & Baking
- Olive oil, extra-virgin (1 Tablespoon)
- Olive oil (1/2 Tablespoon)
- Salt and pepper (1)
- Pasta & Grains
- Campanelle pasta (1 pound)
- Drinks
- Lemon juice (1 Tablespoon)
- Pasta water (1/2 cup)
- Dairy
- Goat cheese (1 1/2 ounces)
- Parmesan, grated (1)
- Whole-milk ricotta (1 1/2 ounces)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published July 17, 2008 (4 years ago).
13 people saved this recipe.
