- 1 1/2 cups packed fresh spinach
- 2/3 cup packed fresh basil
- 1/4 cup packed fresh Italian parsley
- 3 tablespoons grated Parmesan cheese
- 6 tablespoons reduced sodium chicken broth
- 5 teaspoons olive oil
- 1 clove garlic
- 1/8 teaspoon red-pepper flakes
- Salt and ground black pepper
- 12 ounces dried penne pasta
- 2 roasted sweet red peppers, chopped
- 1 (10 ounce) package frozen baby peas, thawed
- In a food processor or blender, combine the spinach, basil, parsley, Parmesan, broth, oil, garlic, red-pepper flakes, salt, and black pepper. Process for 2 to 3 minutes, or until the mixture is smooth and creamy. Stop occasionally to scrape down the sides of the bowl.
- Cook the penne in a large pot of boiling water according to the package directions. Drain and place in a large serving bowl. Add the spinach-basil pesto and toss to coat well. Add the roasted red peppers and peas. Toss to mix.