This dish started a small debate about the true definition of pasta salad? When I started to come up with this idea the intent was to make a cold pasta salad. Then I decided to add mushrooms and the meal evolved into a warm pasta dish. But I’m still going with a pasta salad here. You can enjoy this cold or warm, I just went with warm. This would be a great dish to take along to a pot luck, as it can be served as a side dish. I love pasta salad but get bored with the typical style, red wine dressing with peppers and olives. Give me some flare people!
- 1 lb Frozen Peas, defrosted
- ~8-10 Fresh Basil Leaves
- Garlic, I chose to use the gold nuggets, but raw will work just as well
- 1/4 C Pecorino Romano
- Olive Oil, I didn’t measure but added slowly until I reached the consistency I wanted, ~1/3 C
- Quinoa Elbows
- Lemon Zest
- Mediterranean Herb Goat Cheese
- Smoked Provolone, cubed
1. In a food processor mix the first set of ingredients to make your pea pesto. Set aside.
2. Prep veggies. Wash and chop spinach. Slice mushrooms thinly. Chop broccolini, stem too. Chop garlic. And lastly chop onion into half moons.
3. Heat water to boil pasta.
4. Using a large skillet heat some olive oil and add the onion and garlic. Once oil is infused add the broccolini. Cook for a few minutes and add the mushrooms and spinach. Season with s&p and lemon zest. (Meanwhile pasta is cooking).
5. Once pasta is cooked drain and rinse. I tend to always rinse gluten free pasta.
6. Add pasta to veggies and heat through.
7. Mix in pea pesto and cheese.
** Instead of adding the cooked pasta to the veggies and heating through you could… remove cooked veggies to a large bowl, add rinsed and drained pasta, and lastly add the pea pesto. Mix thoroughly top with cheese and either serve at room temperature or place in the fridge to be served chilled.