Pasta Pesto And Peas Recipes

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PASTA WITH CHOPPED PESTO AND PEAS



Pasta With Chopped Pesto and Peas image

This pesto doesn't call for a food processor, blender, or mortar and pestle - and it's better for it. Instead, all of the elements are chopped and mashed together by hand. (Pesto means "to pound, crush or smash" in Italian.) In Tuscany, this would be done with a half moon-shaped mezzaluna, but a chef's knife does the job, too. The result is a more textured mix with bright pops of flavor, like a sauce, herb salad and nut garnish in one. Basil and pine nuts are classic choices, but this version, "I Dream of Dinner (So You Don't Have To)," by Ali Slagle (Clarkson Potter, 2022), was guided by the pesto ratio in "Salt, Fat, Acid, Heat" by Samin Nosrat. It works with whatever soft herbs and nuts that you like and have on hand.

Provided by Ali Slagle

Categories     weekday, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

Kosher salt and black pepper
1/2 cup raw walnuts, pine nuts, pistachios, almonds or a combination
2 ounces Parmesan, plus more for serving
1 large garlic clove
2 packed cups soft herbs, such as basil, parsley, mint or arugula
1/2 cup extra-virgin olive oil, plus more for serving
1 pound curly pasta, such as casarecce or fusilli
2 cups (10 ounces) frozen peas

Steps:

  • Bring a large pot of salted water to a boil. In a small or medium skillet over medium, toast nuts, shaking the skillet occasionally until browned (try one to see), 4 to 6 minutes. Transfer to a cutting board to cool.
  • As the nuts cool, into a large bowl, grate the Parmesan on the small holes of a box grater (or pulse chunks in a blender).
  • Add the garlic clove and a pinch of salt to the pile of nuts and coarsely chop the nuts and garlic together. Add a handful of the herbs and another pinch of salt, and coarsely chop. (Opt for forceful, purposeful chops as opposed to soft, timid ones.) Toss and smash the mixture every few chops. Repeat with the remaining herbs, salting at each step, until a wet, coarse paste forms. Stir into the cheese, then stir in the olive oil. Season to taste with salt and pepper.
  • Add the pasta to the boiling water and cook until al dente. In the last 3 minutes of cooking, add the peas to the pasta. Reserve 1 cup pasta water, then drain. Add the pasta and peas to the pesto and stir to combine. Add pasta water as needed to loosen the sauce. Season to taste with salt, pepper, more oil and more Parmesan.

PEA PESTO TOAST RECIPE BY TASTY



Pea Pesto Toast Recipe by Tasty image

Mix up your pesto game with this spring inspired pea pesto. You can use fresh peas that have been blanched and drained or frozen peas that have been thawed. Feel free to mix up the herbs based on what you have. Use this pesto stirred into pasta, over your favorite protein, or with your morning eggs.

Provided by Tasty Team

Categories     Sides

Time 10m

Yield 4 servings

Number Of Ingredients 16

1 cup peas, fresh or frozen
½ cup soft herbs, such as mint or dill
¼ cup walnuts
¼ cup parmesan cheese, finely grated
1 clove garlic
¼ teaspoon red pepper flakes, plus more to taste
1 ½ teaspoons lemon zest
2 tablespoons lemon
¼ cup extra virgin olive oil, plus more as needed
1 teaspoon kosher salt, plus more to taste
1 slice sourdough bread, toasted
2 slices prosciutto
1 large egg, poached
olive oil, to taste
kosher salt, to taste
freshly ground black pepper, to taste

Steps:

  • Make the pea pesto: Add the peas, herbs, walnuts, Parmesan cheese, garlic, red pepper flakes, and lemon juice to a food processor. Blend on high speed, scraping down the sides of the bowl as necessary, until the peas are mostly broken down, 1-2 minutes.
  • Pour in ¼ cup (60 ml) of olive oil and blend until smooth. For a looser consistency, add more olive oil until your desired texture is reached. Transfer the pea pesto to an airtight container; you should have about 2 cups. Store in an airtight container in the refrigerator until ready to use, up to 1 week.
  • Assemble the toast: Spread ¼-⅓ cup of pea pesto over the toasted sourdough. Drape the prosciutto over the pesto and top with the poached egg. Finish with a drizzle of olive oil and a sprinkle of salt and pepper.
  • Enjoy!

Nutrition Facts : Calories 323 calories, Carbohydrate 11 grams, Fat 28 grams, Fiber 14 grams, Protein 7 grams, Sugar 2 grams

PASTA AND PEAS



Pasta and Peas image

This dish is very economical, fast and really tasty. Made this when I was first married and money was very tight.(we were in the military). I still make it a lot, using different kinds of beans.

Provided by Pat McCardle

Categories     One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 7

6 ounces ditalini, small elbow or small shells
1/2 onion, diced
1/4 cup olive oil
1 can peas, undrained
1 pinch dried basil, oregano,or both
1 cup water (from cooking the pasta)
salt and pepper

Steps:

  • Start the water for the pasta.
  • Meanwhile,heat a little of the oil in a sauce pan.
  • Add the onions and cook until golden.
  • (DO NOT BURN).
  • Add the herbs, peas,and 1/2 cup of water and the rest of the oil.
  • Keep warm.
  • Drain the cooked pasta and put it in a bowl.
  • Add the peas and mix.
  • Add the rest of the water, if needed.
  • I have also used Great Northern or Pork and beans--all undrained.
  • You may add a diced tomato to the onions and peas, if you like.
  • add the rest.

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

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.

SHRIMP, PEAS AND PESTO PASTA



Shrimp, Peas and Pesto Pasta image

Five ingredients from the refrigerated and freezer sections are all you need for this so-easy entrée, complete in 20 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 5

1 package (9 oz) refrigerated linguine
1 lb uncooked medium shrimp (thawed if frozen), peeled (tail shells removed), deveined
1 container (7 oz) refrigerated basil pesto
2 cups frozen sweet peas (from 12-oz bag), thawed
1/4 cup shredded Parmesan cheese (1 oz)

Steps:

  • Cook linguine as directed on package. Drain, reserving 1/3 cup of the cooking water. Rinse linguine with hot water; cover to keep warm.
  • Meanwhile, in 12-inch nonstick skillet, cook shrimp with 1 tablespoon of the pesto over medium-high heat 2 to 3 minutes, stirring frequently, until shrimp are pink. Add peas; cook 2 to 3 minutes or until thoroughly heated.
  • Stir remaining pesto and 1/3 cup reserved cooking water into linguine; toss with shrimp and peas. Spoon into 4 bowls; top each with 1 tablespoon cheese.

Nutrition Facts : Calories 600, Carbohydrate 46 g, Cholesterol 175 mg, Fat 5, Fiber 5 g, Protein 34 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 4 g, TransFat 0 g

SWEET PEA PESTO PASTA



Sweet Pea Pesto Pasta image

Peas, spinach and basil blend into a no-cook creamy pesto pasta sauce. Add shrimp or chicken to make a main dish.

Provided by Del Monte

Categories     Trusted Brands: Recipes and Tips     Del Monte

Time 25m

Yield 6

Number Of Ingredients 11

1 pound uncooked pasta
1 (15 ounce) can Del Monte® Sweet Peas, drained
1 cup packed fresh spinach leaves
1 cup packed fresh basil leaves
⅓ cup grated Parmesan cheese, plus more for optional topping
¼ cup olive oil
¼ cup chopped walnuts
2 cloves garlic, peeled
¼ teaspoon salt
¼ teaspoon ground black pepper
1 Chopped fresh tomatoes

Steps:

  • Cook pasta according to package directions.
  • Meanwhile, place peas, spinach, basil, Parmesan, olive oil, walnuts, garlic and salt and pepper in a blender or food processor.
  • Two minutes before pasta is done, ladle out 1/2 cup hot pasta cooking water and add to blender. Pulse until smooth, scraping sides and adding additional pasta water by the tablespoon, if needed.
  • When pasta is done, drain lightly and return to pot. Add sauce and toss to coat. Season to taste with salt and pepper. Serve immediately with additional Parmesan cheese and tomatoes, if desired.

Nutrition Facts : Calories 454.3 calories, Carbohydrate 66.4 g, Cholesterol 3.9 mg, Fat 14.7 g, Fiber 5.6 g, Protein 14.7 g, SaturatedFat 2.5 g, Sodium 396.5 mg, Sugar 6.3 g

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