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kosher salt Pasta Parmesan extra-virgin olive oil shallot kosher salt freshly ground black pepper white wine frozen peas Mozzarella baby spinach leaves Parmesan lemon juice lemon slivered almonds
Viewed: 1 - Published at: 6 years agoIngredients
- Kosher salt
- 1 pound fusilli pasta
- 1/2 cup grated Parmesan
- 1 tablespoon plus 1/2 cup extra-virgin olive oil
- 1 large shallot, chopped
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup dry white wine, such as pinot grigio
- 2 1/2 cups frozen peas, thawed
- 4 ounces smoked mozzarella, rind removed, grated (1 cup)
- 1 packed cup baby spinach leaves
- 1/2 cup grated Parmesan
- 2 teaspoons fresh lemon juice, from 1/2 a large lemon
- Zest of 1 large lemon
- 1/2 cup slivered almonds, toasted, coarsely chopped
Method
- For the pasta: Bring a large pot of salted water to a boil over high heat.
- Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.
- Drain and reserve about 1 cup of the pasta water.
- Place the drained pasta in a large bowl.
- Add the cheese and toss until coated.
- For the pesto: In a small skillet, heat 1 tablespoon of the olive oil over medium-high heat.
- Add the shallots, 1/2 teaspoon salt and the pepper.
- Cook until softened, about 2 minutes.
- Add the wine and cook for 2 minutes.
- Remove the pan from the heat and cool slightly.
- In the bowl of a food processor, combine the peas, smoked mozzarella, spinach, Parmesan, lemon juice, lemon zest, the remaining 1 teaspoon salt and the cooked shallot mixture.
- Blend until smooth, but still slightly chunky.
- Pour the pesto over the pasta and toss until coated, adding the reserved pasta water as needed to loosen the sauce.
- Sprinkle with the toasted almonds and serve.
