Pasta Pesto And Peas By Barefoot Contessa Recipes

PASTA WITH PESTO AND PEAS

Pasta with Pesto and Peas image

Provided by Ree Drummond : Food Network

Time 16m

Yield 8 servings

Number Of Ingredients 11

Ingredients

1 1/2 cups frozen peas
12 ounces cavatappi pasta
1 cup fresh basil leaves
1/4 cup fresh mint leaves
3 tablespoons pine nuts
2 cloves garlic
3/4 cup grated Parmesan cheese
Kosher salt and freshly ground black pepper
1/3 cup extra-virgin olive oil, plus more if needed
1/2 cup heavy cream
2 tablespoons butter

Steps:

Cook the peas according to the package instructions and drain. Cook the pasta until al dente according to the package instructions.
Meanwhile, add the basil leaves, mint leaves, pine nuts, garlic, 1/2 cup of the peas, 1/2 cup of the Parmesan and some salt and pepper to a food processor or blender. Turn on the machine, then drizzle in the olive oil while it mixes. Continue blending until combined, adding additional olive oil if needed. Set aside.
Heat the cream and butter in a small saucepan over medium-low heat. Stir in the remaining 1/4 cup Parmesan.
Drain the pasta and place in a serving bowl. Pour the cream mixture over the top, followed by the pesto. Add the remaining 1 cup peas, toss and serve immediately.

PASTA, PESTO AND PEAS

Pasta, Pesto and Peas image

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.

Provided by Pianolady

Categories Vegetable

Time 57m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

3/4 lb fusilli
3/4 lb bow tie pasta
1/4 cup olive oil
1 1/2 cups pesto sauce (I use my Pesto Sauce for Pesto, also from The Barefoot Contessa)
10 ounces frozen chopped spinach, defrosted and squeezed dry
3 tablespoons fresh lemon juice
1 1/4 cups of good mayonnaise
1/2 cup freshly grated parmesan cheese
1 1/2 cups frozen peas, defrosted
1/3 cup pignolis (pine nuts)
3/4 teaspoon kosher salt
3/4 teaspoon fresh ground black pepper

Steps:

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).
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 Cheese, peas, pignolis, salt and peper. Mix well, season to taste, and serve at room temperature.

PASTA, PESTO, AND PEAS

Pasta, Pesto, and Peas 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

Time 32m

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

Pesto image

Get Ina Garten's easy Pesto recipe, featuring walnuts, pine nuts and basil, from Barefoot Contessa on Food Network. It's perfect with pasta or in sandwiches.

Provided by Ina Garten

Time 15m

Yield 4 cups

Number Of Ingredients 8

Ingredients

1/4 cup walnuts
1/4 cup pignolis (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:

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.

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