Ina Garten – Serves 12

Annie met Travis in 7th grade, a new friend in a new school. For the next 14 years they went to proms, concerts and hung out in Isla Vista – a college neighborhood next to UC Santa Barbara. Travis and Annie were best friends. At the age of 27 he passed away from cancer. Each year since that day we remember him on August 11, by enjoying a milk shake and posting photos with #ShakesforTravis so his mom knows we still think about him. The reason this Pasta, Pesto, and Peas recipe resonates so deeply for us  is that it was a staple for Annie as she socialized with her friends at potlucks, beach trips, and outdoor movie watching. When Travis died, this is the dish that Annie shared with his family. It helps her grieve and remember the young man who was a thread woven into the blanket of our family. It is a refreshing springtime vegetarian dish, so it is not typical comfort food. But cooking, with its meditative quality, has the power to soothe feelings. For Annie, this offered her solace in a very difficult time. Note that Annie’s modification of cutting the mayonnaise in half and substituting the other part with Greek Yogurt is a brilliant idea!

Ingredients

• ¾ lb Fusilli pasta
• ¾ lb Bow tie pasta
• ¼ C Olive oil
• 1 ½ C Pesto (packaged or homemade)
• 1 Frozen chopped spinach (10 oz) defrosted and squeezed dry
• 3 T Freshly squeezed lemon juice
• 1 ¼ C Good mayonnaise
• ½ C Freshly grated Parmesan cheese
• 1 C Frozen peas, defrosted
• 1/3 C Pine nuts
• ¾ t Kosher salt¾ t freshly ground black pepper

Directions

• Directions
• Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 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 mayonnaise (this is a good time to use half mayo and half yogurt) and puree. 
• Add the pesto mixture to the cooled pasta and then add the Parmesan cheese, peas, pine nuts, salt, and pepper.
• Mix well, season to taste, and serve at room temperature.