Pea Red Pepper And Pesto Pasta Toss Recipes

PASTA, PESTO, AND PEAS

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.

PASTA WITH PESTO AND PEAS

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.

SWEET PEA PESTO PASTA

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.

PESTO PASTA TOSS

Steps:

• Cook pasta as directed on package; drain.
• Toss with remaining ingredients.

PASTA, PESTO AND PEAS

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.

PEA, RED PEPPER AND PESTO PASTA TOSS

Steps:

• Cook the pasta according to directions. Combine the pasta with olive oil, toss to coat and let stand until room temp. Puree the pesto, spinach and lemon juice in a food processor. Add the mayo and process until mixed. Stir into the cooled pasta. Add parm cheese, peas, bell pepper, pine nuts, salt and pepper. Sprinkle tomatoes over top and serve.

PASTA WITH CHOPPED PESTO AND 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.

PESTO PASTA WITH MUSHROOMS, ONIONS, AND RED BELL PEPPERS

Steps:

• Cook the spaghetti according to package instructions.
• Heat the oil in a skillet and saute the onion until it starts to soften. Add the mushrooms and peppers and saute until tender.
• Add cooked spaghetti and pesto and combine well.
• Serve with garlic bread and salad.

RED PEPPER & HAZELNUT PESTO PASTA

Steps:

• Drain the peppers and tip them into a food processor with the toasted hazelnuts, garlic, olive oil, chilli flakes, vinegar and a good pinch of salt. Blitz to a smooth paste. Add the parmesan and parsley, then blitz again. Check the seasoning.
• Cook the pasta following pack instructions. Drain and reserve a cup of the cooking water. Toss the pesto with the pasta and a splash of cooking water to loosen. Serve in bowls with extra parmesan grated over.