Spicy Spring Pasta Salad

campanelle noodles and peas tossed with a creamy spicy pesto sauce

Prep Time: 0 min

Cook Time: 15 min

Yield: 4ish servings


Ingredients

1/2 box of pasta (I used campanelle, but whatever works)
1 cup of frozen peas, thawed
4oz mascarpone cheese
2 tbsp Green Chili Sauce (adjust depending on how spicy you like it!)
1 cup spinach
1/2 cup fresh basil
1 clove garlic
2 tbsp pine nuts, toasted
1/4 cup olive oil
1/2 lemon (juice + zest)
1/2 tsp salt
pinch of pepper

Instructions

  1. Cook the pasta according to the package instructions, making sure to reserve at least 1/2 cup of pasta water.

  2. In a food processor or blender, add the spinach, basil, garlic, pine nuts, salt, pepper, and olive oil and pulse until well combined.

  3. In a large bowl, add the spinach mixture, lemon juice and zest, green chili sauce, and mascarpone cheese. Mix until a creamy sauce forms. taste and adjust seasoning as needed.

  4. Add the pasta and peas. Mix until every noodle is coated in sauce. If the sauce is too thick, add a little bit of pasta water to thin it out.

  5. Serve! Can be enjoyed hot or cold.

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Gnocchi with Creamy Boursin Cheese Sauce