four p’s

pesto pasta with peas, parmesan, and pine nuts

There is a bar near where we live called Ireland’s Four Provinces, also known as “4 P’s”. When I played for my former company’s softball team (horribly, I might add) we would go there after games to hang out and have some drinks. The waitstaff all speaks with Irish accents which I find oddly hilarious. A (fake or real) accent must be part of the job description!

mayo/pesto ying/yang

With St. Patrick’s Day next week. I’ve been thinking green and made this dish in honor of the upcoming holiday as well as the neighborhood 4 P’s. It actually has five P’s (pasta, peas, pesto, parmesan, and pine nuts), but who’s counting? It’s a quick and easy meal that has me thinking of spring and warmer temperatures.

it's easy being green

4p’s pasta
printer-friendly recipe
adapted from Ina Garten
serves: 4-6

1 pound pasta shapes (I used whole wheat rotini)
3/4 cup pesto (store-bought or homemade)
3/4 cup mayonaise
1 lemon, juiced
2 cups frozen peas
1/2 cup grated parmesan cheese
1-2 cups baby greens (kale or spinach), optional
1/2 cup toasted pine nuts
Salt and pepper

Cook the pasta according to the package directions. While the pasta is cooking, mix the pesto, mayo and lemon juice together in a bowl. When the pasta has 1 minute left to go, add the frozen peas. Drain the pasta and peas and return to the pot it was cooked in. Stir in the pesto/mayo sauce as well as the parmesan, greens (if using), and pine nuts. Add salt and pepper to taste (I didn’t add any). Top with additional cheese and pine nuts if you’d like.

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