½ lb.asparagusroasted at 400F for 15 minutes, then cut into 2-inch pieces
1lb.pastaI used spinach and chive pasta
parmesan cheese for serving
Bring a pot of water to boil.
While you wait, add the pesto ingredients to a food processor, except the olive oil. Process while slowly adding the olive oil, until smooth.
Cook the pasta until al dente.
Add the spinach, asparagus, and peas to the serving bowl. Add the pasta on top of the ingredients. Let sit 2 minute. Top with the pesto, pine nuts, and parmesan. Mix well.
Top with more parmesan to serve!
Your pesto should be the consistency of marinara sauce so it can spread throughout the pasta salad and coat the raw spinach easily.You can use both fresh or frozen peas for this recipe. If using fresh peas, consider blanching them for increased sweetness.