|Packed spinach||1 1/2 Cup (24 tbs) , stemmed and washed (Use Fresh Variety)|
|Packed basil leaves||2/3 Cup (10.67 tbs) (Packed Fresh Basil)|
|Packed italian parsley||1/4 Cup (4 tbs) (Use Fresh Ones)|
|Grated parmesan cheese||3 Tablespoon|
|Defatted reduced sodium chicken broth||6 Tablespoon|
|Olive oil||5 Teaspoon|
|Garlic||1 Clove (5 gm) , chopped|
|Crushed red pepper flakes||1/8 Teaspoon|
|Ground black pepper||To Taste|
|Roasted sweet red peppers||2 , chopped|
|Frozen baby peas||10 Ounce , thawed (1 Package)|
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.