Barefoot Bloggers – Pasta, Pesto & Peas

by Jessica on June 12, 2008

Holy Macaroni!! 🙂 If you need to feed a small army, look no further… this is the pasta for you. Besides being enough for someone with a horse’s appetite, this is the yummiest homemade pasta dish I’ve ever had. I can’t WAIT to make it again!!

Pesto Pasta Peas

Pasta, Pesto & Peas
Source: Barefoot Contessa Parties! by Ina Garten

3/4 lb. fusilli pasta
3/4 lb. bow tie pasta
1/4 c good olive oil
1-1/2 c pesto, packaged or see recipe below (I made my own)
1 (10 oz) package frozen chopped spinach, defrosted and squeezed dry
3 tbsp freshly squeezed lemon juice
1-1/4 c good mayonnaise (I used 1 c, which was plenty!)
1/2 c freshly grated Parmesan
1-1/2 c frozen peas, defrosted
1/3 c pignolis (pine nuts) (omitted from pasta)
3/4 tsp kosher salt
3/4 tsp freshly ground black pepper

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, pignolis, salt, and pepper. Mix well, season to taste, and serve at room temperature.

Pesto:
1/4 c walnuts
1/4 c pignolis (pine nuts)
3 tbsp chopped garlic (9 cloves)
5 c fresh basil leaves, packed
1 tsp kosher salt
1 tsp freshly ground black pepper
1-1/2 c good olive oil
1 c freshly grated Parmesan

Place the walnuts, pignolis, 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.

Pesto Pasta Peas 2

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.

Check out other Barefoot Bloggers here!! 🙂

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{ 9 comments… read them below or add one }

1 Rebecca June 12, 2008 at 11:08 am

Glad you loved this one! I think I could eat it for breakfast. 😉

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2 Chelle June 12, 2008 at 12:03 pm

Looks wonderful! I loved it too, although I made some modifications, but we really enjoyed it in our house!

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3 Melissa June 12, 2008 at 12:03 pm

This was so good. Glad to see somebody else put the mayo in!

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4 BMK June 12, 2008 at 1:02 pm

Just finished another helping for lunch. I love this recipe. Even halving it I think I still have enough to feed a small army! Yours looks great.

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5 Lindsey June 12, 2008 at 1:52 pm

We loved this too…I agree though that the recipe makes a ton. I made 1/3 the original and we still had enough for dinner and lunch for my husband and I!

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6 Melissa June 12, 2008 at 7:22 pm

This definitely makes a ton! Luckily the leftovers are even more delicious!

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7 Heather B June 12, 2008 at 8:50 pm

Yum! Your pasta looks delicious! I had soooo much pesto that mine was crazy green. Yours is perfect! Great job!

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8 Liliana June 12, 2008 at 10:14 pm

Your salad looks perfect. It was a huge batch – my girls even brought it to school for lunch.

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9 Debinhawaii June 13, 2008 at 3:00 am

It is a lot–had to give most of it away but it was so good! Love the pictures–it turned out well!

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