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:
covered percent of daily need
