Be Prepared

by Laura Donnelly — September 14, 2007

The best restaurant tip you can learn is preparing food ahead. Even pommes frites and risotto are partially prepared ahead in the finest restaurants and finished at the last minute. "Mis en place" is also important to remember--"everything in its place." Be organized for your weekend entertaining by preparing this dish a day ahead. Always have parmesan cheese in your refrigerator, peas and pesto in your freezer, and a variety of pastas in your pantry. You will be prepared! Serve at room temperature.

Pesto Pasta with Peas

Serves 12

3/4 lb fusilli pasta
3/4 lb bow tie pasta
1/4 cup good olive oil
1 and 1/2 cups pesto
1 10 oz package frozen chopped spinach, defrosted and squeezed dry
3 Tablespoons fresh lemon juice
1 and 1/4 cup mayonnaise
1/2 cup parmesan cheese, grated
1 and 1/2 cups frozen peas, defrosted
1/3 cup pine nuts toasted
Salt and pepper

1. Cook the fusilli and bow ties separately in large pots of salted water until each is done to al dente. Drain and toss in bowl with olive oil.

2. In bowl of food processor, puree the pesto with spinach and lemon juice (this prevents it from turning brown). Add the mayonnaise and puree a bit more.

3. Add pesto mixture to the cooled pasta, add parmesan cheese, peas, pine nuts, and salt and pepper.