PASTA PESTO RECIPE RECIPES

Name: Pasta, Pesto, and Peas
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 12 servings
Cuisine: european
Ingredients: 3/4 pound fusilli pasta; 3/4 pound bow tie pasta; 1/4 cup good olive oil; 1 1/2 cups pesto (packaged or see recipe below); 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry; 3 tablespoons freshly squeezed lemon juice; 1 1/4 cups good mayonnaise; 1/2 cup freshly grated Parmesan; 1 1/2 cups frozen peas, defrosted; 1/3 cup pignoli (pine nuts); 3/4 teaspoon kosher salt; 3/4 teaspoon freshly ground black pepper; 1/4 cup walnuts; 1/4 cup pignoli (pine nuts); 3 tablespoons chopped garlic (9 cloves); 5 cups fresh basil leaves, packed; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 1 1/2 cups good olive oil; 1 cup freshly grated Parmesan

PASTA, PESTO, AND PEAS RECIPE | INA GARTEN | FOOD NETWORK

Pasta, Pesto, and Peas Recipe | Ina Garten | Food Network image

Blend fresh basil pesto at home for Ina Garten's Pasta, Pesto and Peas recipe from Barefoot Contessa on Food Network, and have a vibrant springtime meal.

Provided by Ina Garten

Categories main-dish

Total Time 32 minutes

Prep Time 20 minutes

Cook Time 12 minutes

Yield 12 servings

Number Of Ingredients 20

Ingredients

3/4 pound fusilli pasta
3/4 pound bow tie pasta
1/4 cup good olive oil
1 1/2 cups pesto (packaged or see recipe below)
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
3 tablespoons freshly squeezed lemon juice
1 1/4 cups good mayonnaise
1/2 cup freshly grated Parmesan
1 1/2 cups frozen peas, defrosted
1/3 cup pignoli (pine nuts)
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1/4 cup walnuts
1/4 cup pignoli (pine nuts)
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan

Steps:

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 and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignoli, salt, and pepper. Mix well, season to taste, and serve at room temperature.
Place the walnuts, pignoli, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the 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 thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.
To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.

PESTO PASTA SALAD RECIPE - BBC GOOD FOOD

Pesto pasta salad recipe - BBC Good Food image

Enjoy this veggie pesto pasta salad with cucumber, peas, cherry tomatoes and basil for an easy family meal. It's great for a packed lunch or summery picnic

Provided by Lulu Grimes

Categories Dinner, Lunch

Total Time 22 minutes

Prep Time 10 minutes

Cook Time 12 minutes

Yield 6

Number Of Ingredients 7

Ingredients

400g mini pasta shapes
200ml crème fraîche
4 tbsp fresh pesto
½ cucumber , cut into small cubes
16 cherry tomatoes , cut into quarters, or halved
200g frozen peas , cooked and chilled
handful basil leaves

Steps:

Cook the pasta for 10 mins in salted boiling water until al dente, drain, then tip into a bowl. Stir in the crème fraîche followed by the pesto, then leave to cool.
When the pasta is cool, stir in the cucumber, tomatoes and peas followed by the basil leaves. Season if it needs it, and tip into a container to transport it.

Nutrition Facts : Calories 420 calories, FatContent 19 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 49 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 6 grams fiber, ProteinContent 11 grams protein, SodiumContent 0.3 milligram of sodium

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