Mel's Kitchen Cafe · by Mel★ 4.9 (16)
Pesto Pasta Salad with Peas and Parmesan
NUTRITION · PER SERVING27M COOK
CAL 28%·PRO 31%
CARBS 62G45% OF CAL
8G FIBER50G OTHER5G TOTAL SUGAR
FAT 28G46% OF CAL
5G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, fresh pasta salad tossed with basil-spinach pesto, peas, parmesan, and pine nuts. Creamy from mayonnaise and zesty from lemon, it's a versatile side or light lunch.
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View the full recipe on Mel's Kitchen Cafe →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 1/2 pounds fusilli, rotini, bowtie, cascatelli or other twist-style pasta shape (see note)
- 2 to 3 tablespoons olive oil
- 1 1/2 cups basil pesto (see note)
- 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
- 3 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon coarse, kosher salt
- 1/2 cup freshly grated Parmesan cheese
- 1 1/4 cups mayonnaise, light or regular
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 cups frozen peas, thawed
- 1/3 cup pine nuts, lightly toasted, if desired
At a glance
PER SERVING · TIME 27M
CAL 28%·PRO 31%
CARBS 62G45% OF CAL
8G FIBER50G OTHER5G TOTAL SUGAR
FAT 28G46% OF CAL
5G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 12m
- Sodium
- 888mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 389mg
- Calcium
- 174mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 888MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.