Tagliatelle with Spinach, Pesto, and Green Peas

Blend pesto with spinach and toss with hot tagliatelle pasta, Parmesan cheese, and peas.

Serves: 6Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy

Serves: 6


  • 1 container (6 oz.) pesto
  • 1 cup frozen, chopped spinach, thawed and drained
  • 1 lb. tagliatelle pasta, cooked
  • 2 Tbsp. chopped fresh parsley
  • 1 cup frozen peas, thawed
  • 1⁄2 cup grated Parmesan cheese


  • In the bowl of a food processor or blender, process pesto and spinach until smooth.
  • In a large bowl, toss hot pasta with pesto mixture, parsley, peas, and Parmesan. Serve immediately