Pasta, Pesto, and Peas

The recipe Pasta, Pesto, and Peas can be made in approximately 32 minutes. One portion of this dish contains about 17g of protein, 47g of fat, and a total of 689 calories. For $2.61 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 12. 59 people were glad they tried this recipe. A mixture of spinach, mayonnaise, bow tie pasta, and a handful of other ingredients are all it takes to make this recipe so tasty. A few people really liked this condiment. It is brought to you by Foodnetwork. Overall, this recipe earns an excellent spoonacular score of 83%. If you like this recipe, take a look at these similar recipes: Pasta, Pesto, and Peas, Pasta, Pesto, And Peas, and Pasta, Pesto and Peas.

Servings: 12

Preparation duration: 20 minutes

Cooking duration: 12 minutes

 

Ingredients:

3/4 teaspoon freshly ground black pepper

1 teaspoon freshly ground black pepper

3/4 pound bow tie pasta

5 cups fresh basil leaves, packed

3/4 pound fusilli pasta

3 tablespoons chopped garlic (9 cloves)

3/4 teaspoon kosher salt

1 teaspoon kosher salt

3 tablespoons freshly squeezed lemon juice

1 1/4 cups good mayonnaise

1/4 cup good olive oil

1 1/2 cups good olive oil

1/2 cup freshly grated Parmesan

1 cup freshly grated Parmesan

1 1/2 cups frozen peas, defrosted

1 1/2 cups pesto (packaged or see recipe below)

1/4 cup pignoli (pine nuts)

1/3 cup pignoli (pine nuts)

1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry

1/4 cup walnuts

Equipment:

pot

bowl

food processor

plastic wrap

salad spinner

paper towels

ziploc bags

Cooking instruction summary:

Watch how to make this recipe. 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.

 

Step by step:


1. Watch how to make this recipe.

2. 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.

3. Drain and toss into a bowl with the olive oil. Cool to room temperature.

4. In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice.

5. Add the mayonnaise and puree.

6. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignoli, salt, and pepper.

7. Mix well, season to taste, and serve at room temperature.

8. Place the walnuts, pignoli, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds.

9. 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.

10. 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.

11. 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.

12. 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.


Nutrition Information:

Quickview
689k Calories
17g Protein
46g Total Fat
51g Carbs
22% Health Score
Limit These
Calories
689k
34%

Fat
46g
72%

  Saturated Fat
8g
53%

Carbohydrates
51g
17%

  Sugar
4g
5%

Cholesterol
20mg
7%

Sodium
1001mg
44%

Get Enough Of These
Protein
17g
34%

Vitamin K
206µg
197%

Manganese
1mg
83%

Vitamin A
3623IU
72%

Selenium
40µg
58%

Phosphorus
285mg
29%

Calcium
266mg
27%

Magnesium
88mg
22%

Vitamin C
17mg
22%

Vitamin E
3mg
21%

Folate
82µg
21%

Copper
0.41mg
21%

Fiber
4g
18%

Iron
2mg
16%

Zinc
2mg
14%

Potassium
414mg
12%

Vitamin B6
0.24mg
12%

Vitamin B1
0.17mg
11%

Vitamin B2
0.18mg
10%

Vitamin B3
1mg
10%

Vitamin B5
0.45mg
5%

Vitamin B12
0.18µg
3%

covered percent of daily need
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