Zucchini Pasta With Peas And A Kale Pesto Recipes

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.

ZUCCHINI PASTA WITH PEAS AND A KALE PESTO

Zucchini Pasta with Peas and a Kale Pesto image

Kale pesto is my new thing and I love it in this zucchini pasta dish! Enjoy.

Provided by Cindy Anschutz Barbieri

Categories Main Dish Recipes Pasta Pesto Pasta Recipes

Time 46m

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons kosher salt, divided, or more to taste
1 bunch kale, stemmed
1 tablespoon pine nuts
1 tablespoon freshly grated Parmesan cheese
1 clove garlic, chopped
5 tablespoons extra-virgin olive oil, divided
1 clove garlic, minced
¼ teaspoon red pepper flakes
3 large zucchini, cut into noodle-shape strands
7 ounces frozen petite peas

Steps:

Bring a large pot of water and 2 tablespoons salt to a boil. Add kale and cook uncovered until bright green, about 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain on paper towels.
Place kale, pine nuts, Parmesan cheese, and chopped garlic in a food processor. Pulse about 5 times; slowly drizzle in 1/4 cup olive oil. Season with salt.
Heat the remaining 1 tablespoon oil in a large saucepan over medium-high heat. Cook and stir the minced garlic and red pepper flakes until the garlic is fragrant, about 30 seconds. Add the zucchini and toss until just tender, about 2 minutes.
Remove the saucepan from heat and add peas and the kale pesto; toss to combine.

Nutrition Facts : Calories 205.4 calories, Carbohydrate 27 g, Cholesterol 1.1 mg, Fat 8.7 g, Fiber 7.1 g, Protein 10.3 g, SaturatedFat 1.4 g, Sodium 3635 mg, Sugar 6.9 g

SPAGHETTI WITH PEAS AND ZUCCHINI RIBBONS

Spaghetti with Peas and Zucchini Ribbons image

This quick, colorful pasta showcases the season's first peas, zucchini, and basil.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 35m

Number Of Ingredients 7

Ingredients

Coarse salt and freshly ground pepper
1 1/2 cups shelled fresh English peas (about 1 1/2 pounds unshelled) or thawed frozen petite peas
8 ounces baby zucchini (about 12), trimmed and cut lengthwise into 1/8-inch-thick slices with a mandoline or a knife
1 1/2 cups plain whole-milk yogurt
1 1/2 cups loosely packed fresh basil leaves, very thinly sliced
1 pound spaghetti
Freshly grated Parmesan cheese, for serving

Steps:

Bring a large pot of water to a boil; add 1 teaspoon salt. Add peas, and cook until tender, 3 to 4 minutes for fresh peas and 1 minute for frozen. Using a slotted spoon, transfer peas to a medium bowl; set aside. Add zucchini to pot, and cook 30 seconds; using a slotted spoon, transfer to bowl with peas.
Put yogurt and basil into a large, heatproof bowl; season with salt and pepper. Set bowl over the boiling water, and whisk until mixture is warm, about 1 minute. Remove from heat. Add peas and zucchini to bowl; set aside.
Cook pasta in salted boiling water until al dente; drain. Add pasta to vegetables and sauce, and toss to combine. Season with salt and pepper. Serve topped with cheese.

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