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Super simple and delicious pasta salad loaded with greens. It’s a great meal to make for a large crowd, a potluck, or to have leftovers for lunch all week.
Cook the noodles according to the package instructions. Rinse with cold water, drain and cool to room temperature.
In the bowl mix the spinach, pesto, lemon juice, mayo, yogurt, salt and pepper. Add the pesto mixture to the cooled pasta and then add the Parmesan and peas. Mix well, season to taste, and serve at room temperature.
This can be made 3 days ahead of time. In fact, make it at least 1 day ahead of time so the “sauce” really absorbs into the noodles. This makes it taste even better!
Recipe adapted from Ina Garten.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!