Fusilli with Pea Pesto and Smoked Mozzarella

Ingredients

• 1 cup baby spinach leaves packed
• 0.3 teaspoon pepper black freshly ground
• 0.3 cup cooking wine dry white such as pinot grigio
• 1 pound fusilli pasta 
• 1.5 teaspoons kosher salt 
• 6 servings kosher salt 
• 2 teaspoons juice of lemon fresh
• 1  lemon zest 
• 1 cup mozzarella cheese smoked grated
• 1 tablespoon olive oil extra-virgin
• 0.5 cup parmesan grated
• 2.5 cups peas frozen thawed
• 1 large shallots chopped
• 0.5 cup slivered almonds toasted coarsely chopped

Equipment

• food processor
• bowl
• frying pan
• pot

Directions

1. Watch how to make this recipe.
2. For the pasta: Bring a large pot of salted water to a boil over high heat.
3. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.
4. Drain and reserve about 1 cup of the pasta water.
5. Place the drained pasta in a large bowl.
6. Add the cheese and toss until coated.
7. For the pesto: In a small skillet, heat 1 tablespoon of the olive oil over medium-high heat.
8. Add the shallots, 1/2 teaspoon salt and the pepper. Cook until softened, about 2 minutes.
9. Add the wine and cook for 2 minutes.
10. Remove the pan from the heat and cool slightly.
11. In the bowl of a food processor, combine the peas, smoked mozzarella, spinach, Parmesan, lemon juice, lemon zest, the remaining 1 teaspoon salt and the cooked shallot mixture. Blend until smooth, but still slightly chunky.
12. Pour the pesto over the pasta and toss until coated, adding the reserved pasta water as needed to loosen the sauce.
13. Sprinkle with the toasted almonds and serve.