Pasta, Pesto, and Peas

3/4 lb fusilli pasta
3/4 lb bow tie pasta
1/4 cup olive oil
1 1/2 cups pesto
1 pkg (10 oz) frozen, chopped spinach, defrosted and squeezed dry
1 T lemon juice, freshly squeezed
1 1/4 cups mayonnaise
1/2 cup Parmesan cheese, grated
1 1/2 cups frozen peas, defrosted
1/3 cup pine nuts
3/4 tsp kosher salt
3/4 tsp freshly ground pepper

Cook the pastas seperately in large pots of boiling, salted water for 10 - 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.

In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayo and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pine nuts, salt and pepper. Mix well, season to taste, and serve at room temperature.

Sauteed Peas and Scallions

2 T unsalted butter
3 cups peas
3 scallions, white and pale green parts only, thinly sliced diagonally
Course salt and freshly ground pepper

Combine all ingredients in a ziplock freezer bag. If freezing, don't melt the butter or anything, just chunk it in tbe bag with the peas and scallions. Freeze.

To prepare, place into a skillet and saute until butter is melted and peas are heated through.

Green Pea Casserole

1 16-oz bag of frozen peas
1 5-oz can sliced water chestnuts
1 can cream of celery soup
1/2 cup chopped onion
1/2 shredded Cheddar cheese
2 cups crushed Ritz crackers
1/2 cup butter, melted

Preheat oven to 375 degrees. Mix peas, water chestnuts, soup and onion. Pour into 1 1/2 quart casserole dish and top with shredded cheese. In separate bowl, mix together cracker crumbs and butter. Sprinkle evenly over cheese and bake 30 - 40 minutes until browned and bubbly.