Spinach tomato pesto pasta

Ingredients

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Basil Pesto

  Kroger

  1 ½ cup or 360g

• Spinach

  Frozen, chopped or leaf, unprepared

  1 package (10 oz) or 284g

• Parmesan cheese

  Grated

  ½ cup or 50g

• Salt

  Table

  ¾ tsp or 5g

• Pepper

  Spices, black

  ¾ tsp or 2g

• Tomato

  med. Raw - Whole Foods Market

  ½ cup diced raw or 66g

• Chicken broth

  Soup, canned, less/reduced sodium

  1 cup or 240g

• Pasta Fusilli

  Compliments

  1 cup or 85g

Directions

1. Cook pasta as per package directions until al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.
2. In the bowl of a food processor fitted with a steel blade, purée the pesto, spinach, and lemon juice. Add the mayonnaise and purée.
3. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, salt, and pepper. Mix well, season to taste, and serve at room temperature.