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Pasta, Pesto and Peas
Serves 12


3/4 pound fusilli pasta
3/4 pound bow-tie pasta
1/4 cup olive oil
1 1/2 cups homemade pesto (see below)
1-10 oz. package frozen chopped spinach, defrosted and squeezed dry OR 9 oz. fresh spinach, steamed and drained
3 tablespoons fresh lemon juice
3/4 cup mayonnaise
1/2 cup freshly grated parmesan cheese
1 1/2 cups frozen peas, defrosted OR fresh peas, blanched
1/3 cup pignolis (pine nuts), toasted
3/4 teaspoon kosher salt
3/4 teaspoon black pepper


Cook the fusilli and bow ties separately in large pots of boiling salted water for 10 to 12 minutes, until each is al dente. Drain and toss into a bowl with olive oil. Cool to room temperature. In a bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and continue to puree. Add the pesto mixture to the cooled pasta, then add the Parmesan cheese, peas, pine nuts, salt, pepper. Mix well, season to taste, and serve at room temperature.

Makes 4 cups

1/4 cup walnuts
1/4 cup pine nuts
3 tablespoons diced garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon black pepper
1 1/2 cups olive oil
1 cup freshly grated Parmesan cheese


Place walnuts, pine nuts, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. Add the Parmesan and puree for a minute. Serve, or store pesto in the refrigerator or freezer with a thin film of olive oil on top.

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