PASTA, PESTO, AND PEAS
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
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.
FABULOUS PESTO PASTA SALAD
This chilled pasta salad is perfect as a side dish or a main course. Serve with warm garlic bread and the perfect wine!
Provided by ERILEY
Categories Salad 100+ Pasta Salad Recipes Farfalle Pasta Salad Recipes
Time 1h30m
Yield 8
Number Of Ingredients 20
Steps:
- In a large bowl, whisk together the sugar, salt, pepper, onion powder, mustard, garlic, basil, oregano, cilantro, hot pepper sauce, red wine vinegar, olive oil, lemon juice, and Parmesan cheese. Add the tomatoes, green onions and olives to the bowl, and stir to coat. Refrigerate.
- Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 7 minutes, or until tender. Drain, and rinse with cold water to cool. Add pasta to the bowl of dressing, and mix well. Top with mozzarella cheese and pine nuts. Refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 505.5 calories, Carbohydrate 50.7 g, Cholesterol 20 mg, Fat 26.7 g, Fiber 3.7 g, Protein 18.9 g, SaturatedFat 6.6 g, Sodium 730.6 mg, Sugar 6 g
CRUNCHY LEMON-PESTO GARDEN SALAD
I love using vegetables straight from the garden in preparing this salad. If I pick the squash and cucumbers early enough, their skins are so tender that there's no need to remove them! Best of all, it's easily adaptable-any fresh veggie from the garden can be swapped in with delicious results! -Carmell Childs, Clawson, Utah
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a bowl, whisk together the first 6 ingredients until blended. In another bowl, combine squash, cucumbers, peas, Parmesan and green onions. Pour dressing over salad; toss to coat. Top with bacon to serve.
Nutrition Facts : Calories 159 calories, Fat 11g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 586mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges
PEA PESTO PASTA SALAD
This easy vegan salad boasts a creamy pea pesto with parsley, mint, pine nuts, and lemon. Perfect for make-ahead lunches and potlucks.
Provided by Kare for Kitchen Treaty
Time 20m
Number Of Ingredients 9
Steps:
- Cook the pasta according to package instructions. Drain and add to a large bowl. Let cool.
- While the pasta is cooking, toast the pine nuts. Place them in a large saute pan over medium-low heat and cook, stirring constantly, until fragrant and golden, 3-4 minutes. Remove from heat and set aside.
- Zest the lemon. Reserve zest for garnish. Set the lemon and zest aside. (You'll top the finished pasta with the zest and use the juice for the pesto).
- Make the pesto. To the pitcher of a blender, add 1/3 cup of the toasted pine nuts, 1-1/2 cups peas, parsley, mint, garlic, 2 tablespoons lemon juice from the lemon you just zested, salt, and 1/3 cup olive oil. Puree until relatively smooth, adding more olive oil if necessary until the pesto is a saucy consistency. Taste and add additional salt and lemon juice if desired.
- Pour the pesto over the pasta that's already in the bowl. Add the remaining peas. Toss gently until the pasta is coated and the peas are distributed. Garnish with remaining pine nuts, lemon zest, and a few sprigs of parsley and mint if desired. Serve.
- Can be kept refrigerated in an airtight container for up to 48 hours.
PASTA SALAD WITH PEAS
A fresh twist on a pasta salad. Best served fresh, but can be refrigerated and served later.
Provided by TinaJ
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain macaroni and transfer to a large mixing bowl.
- Add peas, mayonnaise, Cheddar cheese, celery, and onion to the macaroni. Stir to combine.
Nutrition Facts : Calories 367.3 calories, Carbohydrate 32.4 g, Cholesterol 26.8 mg, Fat 21.5 g, Fiber 2.4 g, Protein 11.1 g, SaturatedFat 6.3 g, Sodium 272.9 mg, Sugar 2.8 g
PESTO PEA SALAD
This is a very different salad, with a beautiful presentation. We thought it was delicious and wanted to share it with you. It even keeps well. The recipe comes from Ina Garten / The Barefoot Contessa.
Provided by Pianolady
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cook the peas in a pot of boiling, salted water for 1 minute.
- Immediately immerse the peas in a bowl of ice cold water, and drain when fully cooled.
- To assemble, place the spinach leaves in a salad bowl.
- Sprinkle the peas and pignolis over the spinach.
- Add the pesto and toss.
- Note: To toast pignolis, place them in a dry saute pan and cook over medium heat for about 4 minutes, until evenly browned-- tossing frequently.
- Enjoy!
CHICKEN, CHICKPEA, AND PESTO SALAD
Shredded cooked chicken breasts and chickpeas make this pesto salad hearty enough for a main course.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 7
Steps:
- In a bowl, mix together chicken, cucumber, celery, and chickpeas. Add Basic Basil Pesto and a squeeze of lemon. Season with salt and pepper.
Nutrition Facts : Calories 358 g, Fat 18 g, Fiber 6 g, Protein 21 g
PEAS AND PESTO SALAD
This is a quick and easy salad that everyone is sure to love. You can use store bought pesto, or for a treat, check out my fresh pesto recipe and make it yourself!
Provided by VeggieFace
Categories Spinach
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Bake pine nuts at 350 for 5 to 10 minutes or until golden. Allow to cool.
- Blanch peas in boiling water for 1 to 2 minutes and then rinse under cold water.
- Combine spinach, peas, pine nuts and pesto. Great served cold or hot.
Nutrition Facts : Calories 301.2, Fat 23.4, SaturatedFat 1.7, Sodium 26.8, Carbohydrate 18, Fiber 6.3, Sugar 6.1, Protein 9.8
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- In a blender, combine 1 cup peas with the basil leaves, mint leaves, toasted walnuts, Parmesan cheese, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper. Blend for 15 seconds then with the blender running, slowly stream in the olive oil. Continue blending the pesto, scraping down the sides as needed, until it is puréed. Taste and season the pesto with additional salt and pepper as desired. Set the pesto aside.
- Bring a large pot of salted water to a boil. Add the pasta and cook it until it is al dente, about 10 minutes. Drain the pasta and transfer it to a large bowl. While the pasta is still hot, add the prepared pesto and toss to combine then stir in the remaining 1/2 cup peas, cherry tomatoes and mozzarella cheese. Serve the pasta salad garnished with Parmesan cheese.
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