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Pasta, Pesto and Peas

RE

Recipe by

Recipe Author

(128 ratings)

A very refreshing dish that can be served at a barbeque, beach party, picnic, etc. From Ina Garten / The Barefoot Contessa. This is not in any of her cookbooks, so I wanted to share it here.

Pasta, Pesto and Peas

Pasta, Pesto and Peas

Pasta, Pesto and Peas
Pasta, Pesto and Peas
Pasta, Pesto and Peas

Cooking Information

Total Time

57 mins

Prep Time

45 mins

Servings

12

Ingredients

10 items

Directions

4 steps•
12 mins
  1. 1

    Cook the fusilli and bow tie pastas separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente (you can use any pasta you like, however, or any combination of pastas).

  2. 2

    Drain and toss into a bowl with the olive oil. Cool to room temperature.

  3. 3

    In the bowl of a food processor (fitted with a steel blade), puree the pesto, spinach and lemon juice.

  4. 4

    Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan Cheese, peas, pignolis, salt and peper. Mix well, season to taste, and serve at room temperature.

Ingredients

10 items
AMT
UNIT
INGREDIENT

Main Ingredients

0.75
pcs
pasta(bow tie)
0.25
cup
olive oil
0.50
cup
pesto(sauce (i use my sauce for , also from the barefoot contessa))
10.00
oz
spinach(ounces fren chopped , defrosted and squeezed dry)
3.00
tbsp
lemon juice(tablespoons fresh)
0.25
cup
mayonnaise(of good)
0.50
cup
parmesan cheese(freshly grated)
0.33
cup
pine nuts(pignolis ())
0.75
tsp
salt(teaspoon kosher)
0.75
tsp
pepper(teaspoon fresh ground black)