Pasta With Chopped Pesto And Peas Recipes

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PASTA WITH PESTO AND PEAS



Pasta with Pesto and Peas image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 8 servings

Number Of Ingredients 11

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 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.

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

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.

ONE-PAN PEA & HAM PESTO PASTA



One-pan pea & ham pesto pasta image

A simple solo supper of spaghetti, linguine or tagliatelle with Italian basil sauce, ham, crème fraîche and green veg

Provided by Katy Greenwood

Categories     Main course

Time 17m

Number Of Ingredients 6

85g long pasta , such as linguine, spaghetti or tagliatelle
85g frozen pea
3 spring onions , sliced
50-85g sliced ham , chopped
2 tbsp pesto
2 tbsp half-fat crème fraîche

Steps:

  • Bring a pan of salted water to the boil, then throw in the pasta. Simmer for 6 mins, add the peas and spring onions, then continue cooking until the pasta is al dente.
  • Drain everything well, then tip into a pasta bowl (or back into the saucepan). Stir in the ham, pesto and crème fraîche until well mixed, then enjoy.

Nutrition Facts : Calories 633 calories, Fat 23 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 8 grams sugar, Fiber 11 grams fiber, Protein 29 grams protein, Sodium 2.3 milligram of sodium

GNOCCHI WITH PESTO SAUCE



Gnocchi with Pesto Sauce image

Perk up gnocchi and vegetables with a flavorful pesto sauce. If you don't have pine nuts for the topping, skip or substitute any nut you like. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

1 package (16 ounces) potato gnocchi
2 teaspoons olive oil
1 cup diced zucchini
1/2 cup chopped sweet yellow pepper
1/4 cup prepared pesto
1 cup chopped tomatoes
Toasted pine nuts, optional

Steps:

  • Cook gnocchi according to package directions; drain., Meanwhile, in a large skillet, heat oil over medium-high heat; saute zucchini and pepper until zucchini is tender., Add pesto and gnocchi, stirring gently to coat. Stir in tomatoes. If desired, top with pine nuts.

Nutrition Facts : Calories 327 calories, Fat 9g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 682mg sodium, Carbohydrate 52g carbohydrate (10g sugars, Fiber 4g fiber), Protein 9g protein.

SPAGHETTI WITH PEA & MINT PESTO



Spaghetti with pea & mint pesto image

A new take on an old favourite

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Pasta, Side dish, Supper

Time 40m

Number Of Ingredients 9

250g shelled fresh peas (just under 900g/2lb in their pods)
2 fat garlic cloves , finely chopped
50g pine nuts , toasted
50g fresh parmesan cheese, chopped into small chunks
good handful fresh mint leaves (about 20g/¾)
6 tbsp extra-virgin olive oil
350g dried spaghetti
freshly grated parmesan cheese
extra-virgin olive oil

Steps:

  • Cook the peas in boiling water for 2-3 minutes until just tender, then drain and refresh in cold water. Pat dry.
  • Tip the peas into a food processor and add the garlic, pine nuts, parmesan, mint and olive oil. Season with salt and pepper, then pulse very briefly until the ingredients are roughly chopped. Don't overdo it - they should still have lots of texture. (You can freeze the pesto at this point.)
  • Cook the spaghetti according to packet instructions until al dente - that's with a bit of bite still. Drain, reserving some of the cooking water.
  • To serve, toss the spaghetti with the pesto and about 2 tbsp of the water. Pile into warmed bowls and serve at once, with parmesan and olive oil at the table.

Nutrition Facts : Calories 640 calories, Fat 32 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 72 grams carbohydrates, Fiber 6 grams fiber, Protein 21 grams protein, Sodium 0.3 milligram of sodium

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