Pasta, Pesto, and Peas

Total Time:
32 min
Prep:
20 min
Cook:
12 min

Yield:
12 servings
Level:
Easy

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
  • Pesto:
  • 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
Directions

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.

Pesto:

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.

Yield: 4 cups


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4.7 218
Me and my daughter loved this dish. the sweet peas and the salty flavor of the parm really kicked it to another level. Thank you will definitely add this recipe to my arsenal..  item not reviewed by moderator and published
I cut the recipe in half and it worked well.  I like a lot of sauce but I wish I held some back this was a bit too much so I cooked a little more pasta and added that with another squeeze of lemon juice and that suited my taste better.  I had leftovers last night and I added halved cherry tomatoes and liked it even better.  <br /> item not reviewed by moderator and published
Absolutely delicious.  I added a splash of fresh lemon juice at the end to add a bit of brightness. item not reviewed by moderator and published
Yummmm! I added extra cheese. Love it. item not reviewed by moderator and published
Made it exactly as dictated and it was amazing!!!! Ina, you rock! item not reviewed by moderator and published
This Pasta, Pesto and Peas is one of the most delicious salads I have ever eaten. It is beautiful, fresh, and bright green for St. Patrick's Day, Easter or any other day in spring (or in the year). Members of my family who rarely comment on food, looked up at me and announced that it is delicious. So far, I have made this dish about 20 times over the last five years. I, myself love it so much that I took a picture, and saved it as my iPod Touch desktop wallpaper. Now that's delicious! item not reviewed by moderator and published
Made this recipe exactly as directed - delicious and would not change a thing. It was a family hit. Thanks Ina - with all my basil growing and doing well your recipe is a welcome change! item not reviewed by moderator and published
This dish is OK at best. I would not make it again. item not reviewed by moderator and published
I made this using kale from the garden instead of spinach and I roasted the garlic first. It came out great! I also used broccoli from the garden and roasted the florets first. It was delicious and was enjoyed by the whole family. item not reviewed by moderator and published
Very tasty and refreshing! We had some leftover pesto/spinach/mayo mixture, so today I'll be putting it on some salmon. item not reviewed by moderator and published
The pesto/mayo sauce is outstanding. I can see adding a protein next time, like shrimp or chicken. The peas and pine nuts add great pop and texture. Next time I'll serve with warm crusty bread and a nice Sauvignon Blanc. item not reviewed by moderator and published
So Good!!! item not reviewed by moderator and published
Wow what a great pasta salad! It made a ton... I will for sure make again. I used store bought pesto but it was still so DELISH! item not reviewed by moderator and published
So GREAT...that so many of you followed the recipe! Ina is my fav chef &amp; her recipes have never let me down. They don't need changes &amp; can stand on their own. Love it ! item not reviewed by moderator and published
Absolutely delicious! I made it with 5 cheese tortellini and had rave reviews! The bowl was licked clean. item not reviewed by moderator and published
Delicious! Fantastic flavor. A big hit! item not reviewed by moderator and published
Good but nothing spectatcular item not reviewed by moderator and published
The pesto recipe was way too salty and garlicky for my taste. I would recommend starting with less salt and garlic than the amounts in the recipe and add more as needed. Luckily, the ingredients in the other part of the recipe made the dish OK. I used almonds instead of walnuts and pine nuts since I had them on hand. I will make it it again. item not reviewed by moderator and published
This is fabulous! I didn&amp;#39;t change a thing. It made enough that my husband took it to work as leftovers for the week. An excellent vegetarian dish. You could even make it vegan by using mayonaise substitute. Thanks, Ina! item not reviewed by moderator and published
Loved it!! I made it this week. I loved it, my family loved it! Best pesto I have ever had. I think the mayo does the trick. creamy and flavorful!! item not reviewed by moderator and published
This has became one of my favorites ! I never made pesto until last year, and I&amp;#39;m in my 60&amp;#39;s , now I will make it every year when my brother has plenty of fresh basil growing in his garden ! I shared this with another of my brothers this year and he loved it, he too had never even heard of pesto. I made it up exactly as Ina&amp;#39;s recipe and wow ! So goes to say , your never too old to learn something new ! I watch you all the time Ina and love your show, thanks for sharing ! item not reviewed by moderator and published
turned out great! everyone loved it item not reviewed by moderator and published
The healthiest twist on pesto-you can't even taste the near-pound of spinach. item not reviewed by moderator and published
Just fabulous! Loved by family, soccer and golf teams. Perfect large group salad. Use sauce sparingly to taste. Any leftover can be used on chicken, fish or another salad. Great way to get vitamins into young children. They never suspect they are eating spinach!! I make this at least 3 or 4 times a year, and it goes a long way! item not reviewed by moderator and published
This dish is awesome!!! I used organic brown rice pasta and just poured enough sauce to my liking. Those who said they left out the mayo did themselves an injustice. It makes it decadent. item not reviewed by moderator and published
Maybe I just don't like creamy pasta salad. Also, what exactly is a "pound" of pasta? I added more pasta to overcome the extreme creaminess. I also added more peas to make it sweeter. I added sundried tomatoes, which helped add to the sweetness. The olives I added didn't do anything for me. item not reviewed by moderator and published
I added fresh tomatoes and it made tons of food. This is a keeper. item not reviewed by moderator and published
I made this last Saturday for lunch. It was amazing. I followed the directions precisely. You won't regret making this dish. Be prepared for left overs. item not reviewed by moderator and published
Great pasta salad that serves many...for many days! I love the pesto recipe. I must try adding chicken to it as someone said below! item not reviewed by moderator and published
Don't know what happened to my review, but this is one of my favorite pasta salads. It's so yummy! : item not reviewed by moderator and published
When my son first transitioned to big people food, this was his favorite. So much so that we planted basil in our backyard so we could make the pesto. This recipe is not only tastey but it feeds a crowd. item not reviewed by moderator and published
Ina's pesto recipe is easy and very good. In addition, I toast the walnuts and pine nuts on a foil-lined cookie sheet in a 400 degree oven for a couple minutes before using them to bring out their flavor. Watch them and be careful not to burn. Then I like to take a couple chicken breasts fresh from the store which means they have only been frozen once, skin-on and bone-in, sprinkled with kosher salt and freshly ground pepper, baked in a 400 degree oven for an hour, let cool, remove the skin and bone with my fingers, cut or tear it into chunks and add it to the final dish. item not reviewed by moderator and published
This is a really great dish! I skip the mayo and instead use some of the pasta water to temper the pesto prior to adding it to the pasta. It's pretty rich anyway with the olive oil and cheese (I use both parmesan and peccorino. Definitely recommend this! item not reviewed by moderator and published
Recipe was awesome. Followed exactly including Ina's pesto. I will definitely make this again. item not reviewed by moderator and published
absolutely delicious! it tastes perfect the first day u make it. a day later loses some its richness. item not reviewed by moderator and published
have made this a summer staple, just bought the ingredients to start my summer along with a glass of white sangria item not reviewed by moderator and published
This is fantastic!! Easy, makes a ton, and is yummy if you are having a crowd. I add chopped roasted red peppers or sundried tomatoes. It is very green and the red makes it pretty! item not reviewed by moderator and published
This is excellent. So easy - especially when you've made the pesto in advance. It was well received by my family. item not reviewed by moderator and published
Loved this. Huge hit at our baby shower. I made it the day before and I think it made it taste even better. I used store-bought pesto and it was still excellent. Highly recommend! item not reviewed by moderator and published
Excellent, easy, delicious recipe! I used store bought pesto because I needed a quick meal, but will definitely try Ina's pesto next time. Like other reviewers, I intended to omit the mayonnaise, but ended up trying it and found that it was the ingredient that really took the recipe to another level. Don't leave out the mayo! This recipe will certainly join my quick n easy rotation. Next time, I will add cherry tomatoes for some color. Be forewarned, this recipe makes a huge amount of food, which makes it perfect for a party. For a Tuesday night, you may want to cut the recipe down. item not reviewed by moderator and published
Absolutely wonderful. Made it for a shower it was a hit. My family loves it. item not reviewed by moderator and published
This was delicious!! I couldn't stop eating it....just couldn't get enough. YUMMY! item not reviewed by moderator and published
This receipe like ALL the Contesa¨s receipes is just delicious. Easy and quick to make. I mexicanized the pesto with Poblano chilly instead of basil and it was super for steak tacos. Just Great!!! item not reviewed by moderator and published
Superb recipe for pesto base . It should be clear that pesto can be made by substituting leafy herbs. Basil pesto is the classic, yet tarragon, parsley, arugula, asparagus and sage can be added or substituted. Lemon zest is extremely important to add acidity. Anchovies and capers will pull it toward pesto puttanesca etc. Do not use mayonnaise - makes it greasy.. item not reviewed by moderator and published
Delicious! My family gobbled it up in one night! I made an easier version. I boiled the frozen peas and spinach together and just drained the water. I only had one box of pasta (penne so I just used that. I didn't use a food processor at all. I added additional oil to a second pan and sauteed the pine nuts. After I added the pesto I decided to make the sauce creamier by adding half and half. Once I combined everything I was tempted not to add the mayonnaise...I actually transferred some of the pasta to a bowl and tried mixing some mayonnaise into it...it really finished off the dish! I ended up adding the mayonnaise to the whole mixture. I can't wait to make it again! This dish pairs great with a fresh loaf of french bread and wine! item not reviewed by moderator and published
I ate this at a Super Bowl party last night, and holy mackerel! it was the best pesto pasta I've ever had! The peas and pinenuts really set it apart! item not reviewed by moderator and published
While the pesto recipe tastes good, it is far too oily. item not reviewed by moderator and published
Excellent pasta dish, beats any pasta salad I ever had hands down. Over the years, after eating a few variations of your run-of-the-mill pasta salad I was not impressed and could not find anything worth repeating so I've never made it myself...unitl now. Thank you Ina, once again, for a wonderful recipe. item not reviewed by moderator and published
This is my standard pot luck dish. It makes a LOT, however, so I either cut the recipe in half or make the whole recipe of the sauce and freeze half for later (in which case make one box of pasta, not 2. item not reviewed by moderator and published
Definitely a keeper. I love how this recipe adds body to the lightness &amp; flavor of pesto. I also appreciate the usage of two different types of pasta together-- it's so playful &amp; fun. I decided to make this when I couldn't decide what to do with the pesto jar I had in the fridge; I think the dish still comes out great even if you don't make the pesto yourself. Since pine nuts are awfully pricey at the store, I used sunflower seeds instead, and it worked wonderfully. I would probably use a little less mayo next time. This is a very pretty pasta, &amp; very satisfying... your company will enjoy it! item not reviewed by moderator and published
FAIL PROOF!!! I made this for a potluck a couple of weeks ago and was surprised about how much everyone LOVED IT!!...I too was pressed for time and used store bought pesto and made it the night before, but it still turned out fantastic. i combined the pasta with the pesto the day of. The only change I made was to leave out the peas and substitute them for sun dried tomatoes and sliced black olives would make it look more bright and colorful. Do not worry about the mayo if you are at a potluck and think that it will taste funny after sitting out for too long. My dish was out for about 8 hrs and held up fine. When I came back the nex day people where STILL eating it and saying how yummy it was..give it a try...I GUARANTEE YOU WILL NOT BE DISAPPOINTED!!! item not reviewed by moderator and published
A-MAZING!! I made this dish for a dinner party last night and everyone loved it! The only alternations i made were adding lime juice instead of lemon and sauteing peas and mushrooms before adding it penne pasta!! I will never go back to pesto in a jar again!! item not reviewed by moderator and published
Easy and very tasty. Not a "showstopper" but more of a "reach for this when you need a quick and tasty pasta dish" type meal. item not reviewed by moderator and published
This recipe is absolutely delicious...but you need to be a fan of pesto! I made my own pesto, then added olive oil to the cool pasta to my liking and did the same with the mayo about one cup! Followed the recipe and it was a winner! item not reviewed by moderator and published
Although her recipes taste very good, they are usually loaded with a ton of oil and butter and cream. Too rich for my taste. I would really appreciate if she made healthier version of her recipes. Those would be a big hit! item not reviewed by moderator and published
I absolutely LOVE this recipe!! I've been making it for years and it's always a success. My favorite thing to do with it is to take it on a picnic, because it travels so well and tastes equally good cold as it does hot. I love using the two types of noodles - they both trap and pick up the sauce so well, but the different textures are fun to eat. I always make the pesto myself per Ina's recipe, but I'm sure substituting a good-quality store-bought one would taste good too. This recipe makes a TON of food - which we love, because it keeps well in the refrigerator - but you could easily halve it and still have plenty. LOVE IT! item not reviewed by moderator and published
Love, love, LOVE this recipe! Everytime I make this and share with others they rave about it! I keep extra copies of the recipe to hand out to others.......Thanks Ina! item not reviewed by moderator and published
Always a hit - I substitute sun-dried tomatos for the peas and add cooked chicken. item not reviewed by moderator and published
As always, Ina does not disappoint. I have made this every year for cookouts and it's always a hit. item not reviewed by moderator and published
I have made this recipe at least 5 times and it's always great! Wonderful flavors and it makes a lot!! item not reviewed by moderator and published
Have made this salad for many years usually a few times a summer. Just made again and was reminded how fresh and yummy it tasted. I tend to not mix up the pastas but have done it both ways. I do use my own homemade pesto which I make with pine nuts not walnuts but that is the only difference and have added shrimp to as well as chicken. Lovely Ina there is a reason why your cookbooks are the ones I go to in a pinch everytime, you don't disappoint. item not reviewed by moderator and published
Made this yesterday for family reunion. This is definitely a "Keeper" recipe. Everyone loved it. I couldn't find Fusilli pasta so used Rotini &amp; Bow Tie. I had last years home made pesto in the freezer so used that as I am ready to make more from my Basil plants this year. All the other reviews easily convinced me to make this wonderful pasta salad. Thanks Ina and Food Network. item not reviewed by moderator and published
Made this for 4th of July dinner. It was really well received. I did cut down on the salt some. I made the pesto the day before and then assembled the salad the during the day of the 4th. My husband thought that doing two different pastas was going over-board but I did it anyway. The salad was delicious, ate some the next day and took a chance and froze some. It made a lot so we knew we had one more meal for two. We thawed it during the day in the frig and then let it warm to room temperature. We were amazed at how fresh it tasted. I am making it for Neighbors Night Out next week. item not reviewed by moderator and published
I love Ina's recipes and this one is so creative, unique, and delicious! I've made this 3 times now - tripling and quadrupling the recipe for parties. I'm getting ready to quadruple this recipe again for my next party. I've also made a single batch and added chicken to it for a great summertime meal. You won't be disappointed in this recipe! item not reviewed by moderator and published
I made this along with a bunch of pastas for a party I catered (this one being a vegetarian option) and I was shocked when I tried it because it is soooo good. Definitely better when it's freshly made at room temperature over when it's cooled down in the fridge. Can't wait to make this again! item not reviewed by moderator and published
This is our new go to salad for cookouts and large summer gatherings. So incredibly flavorful and not difficult to prepare. item not reviewed by moderator and published
WOW, this pasta salad is awesome! Definitely putting this one in the repeat file! The one problem was my bowl wasn't large enough to mix, but I did manage! It was a nice compliment to my grilled chicken! item not reviewed by moderator and published
This is an all-time favorite! I sometimes cheat (especially in the winter) and use pesto from a jar and it's still great. item not reviewed by moderator and published
great recipe item not reviewed by moderator and published
Amazing flavor. This is truly delicious. item not reviewed by moderator and published
Love this recipe! Have made it for years. Perfect for warm weather get-togethers. item not reviewed by moderator and published
Fantastic recipe! Quick, easy and bursting with flavor. I especially love the addition of the peas. It gives the dish a great, fresh taste. Perfect dish to celebrate spring. item not reviewed by moderator and published
I made the recipe with fresh peas that I blanched &amp; then shocked in cold water. GR8 recipe for the start of spring! This was a hit with everyone with enough for leftovers, even though I halved the recipe. The pesto recipe with both walnuts &amp; pine nuts is well worth making, classic Ina flavor punch. Packaged the rest of the pesto in small containers for the freezer, will B handy later. item not reviewed by moderator and published
Can I just say.. WOW!! I’ve seen this recipe air a few times, and have always been curious. I’ve had pesto before and was not very fawned of it. But this recipe looked interesting! I made it ahead of time for dinner. My entire family loved it, kids included. Although my kids have always been good about eating their veggies, I have to say I was surprised that they like it this much!!! It does make a huge serving of pesto .. plenty enough to share or to do another round of your favorite pasta with. I will defiantly add this to my rotation. BTW, I lightly toasted the pine nuts before tossing into the salad. And since the video shows Ina adding only 3 large cloves of garlic, that’s what I did. Love, love, love it!!! Ina, you are the BEST! item not reviewed by moderator and published
Great recipe. Have made it several times and always try to save a little at home for me since there are rarely leftovers. item not reviewed by moderator and published
This is my go to pasta recipe! I've made it half a dozen times! I make it all the time at different parties I host. Vegetarians LOVE it! So do meat eaters! Great party pleaser! item not reviewed by moderator and published
Was absolutely delicious - would definately make it again! item not reviewed by moderator and published
This is a delicious recipe. Great for a side at a backyard cookout. Everyone loves it and always leaves with the recipe in hand. Ina is a great cook! item not reviewed by moderator and published
This recipe is delicious and quick and easy to cook. I made it for the first time when I had a bunch of people over and it was a big hit. Thanks Ina! item not reviewed by moderator and published
One of my families favorite recipies of all times! item not reviewed by moderator and published
Only high praises for this recipe! I made this yesterday for a party and had only rave reviews and many requests for the recipe. Thanks Ina for making me look good :) item not reviewed by moderator and published
This is one of the best summer salads I have ever had. I almost hate making it!!! Everyone wants to take home the leftovers, then there's nothing left for me. Wonderful combination of flavors and tectures. You can't go wrong with this. Thanks again Ina. You're always right on with your recipes. item not reviewed by moderator and published
This is a great pasta recipe! I've made it several times, this past with the following additions/substitutions: roasted red peppers, capers, veganaise, vegan pesto, cucumber, halved cherry tomatoes. Love this recipe every time! item not reviewed by moderator and published
I was not a fan of this recipe. I had my own homemade pesto and was looking for a new recipe to incorporate it. This recipe made so much, and my husband hated it, therefore it all went to waste. It had too much of a mayo taste, maybe using more olive oil would have helped it be creamier, and also a little healthier. I did like the different textures with the nuts and peas, but I will not be making this dish again. Disappointing item not reviewed by moderator and published
My oldest daughter (12 years old), requests this dish often. The funny thing is that she's by far my pickiest eater! I add some rotisserie chicken to make it a main dish and have it with crusty bread and some fresh fruit. It's a hit at my house! item not reviewed by moderator and published
I made this for a graduation party....tastes delicious!!!! Since it is green, I decided to decorate the top with corn and sliced tiny cherry tomatoes...very colorful! I am going to use this one for a dressage clinic dinner party! item not reviewed by moderator and published
I was so excited about the idea of a pesto pasta salad. The ingredients were on hand in the panty except for pine nuts. I found a bag of them at the local Walmart. I cooked both pastas and tossed in olive oil the night before and left in refrigerator over night. The next morning I resumed making the pesto sauce. I panicked when I saw that my pesto jar was 6.7oz. The recipe called for 1 1/2 cups. I made up the difference with the olive oil (and it was great). I only wish I hadn't run out of parmesan cheese. The two pastas add interest. The green pasta salad is something I'd expect to see on a high end buffet or wedding reception. It feeds lots of people. Part it out and become the hit of the neighborhood. item not reviewed by moderator and published
Not a fan of peas so I baked some bacon in the oven, drained the grease and then crumbled it up into the salad when it was time to add the pine nuts and cheese. Friends and family LOVED it! Including my friends little 3 1/2 y.o. He didn't want to try it at first cause it was green(lol) but after his Mom made him try ONE bite, he ate a whole bowl! Love this pasta salad and it is DEFIANTLY going in my PERMANENT recipe box! Good job Ina! item not reviewed by moderator and published
Made this for my vegetarian sister for Easter. My substitutions- -not quite as much olive oil for the pasta or pesto -black olives and sun dried tomatoes instead of peas (which was delish and added more color) It was a big hit. I found it flavorful and fresh, not any more oily than regular pesto. This recipe does make A LOT so if you are just making it for dinner and not a function, maybe half the recipe. I'll be making it again! item not reviewed by moderator and published
I don't get all the rave reviews for this dish. It was tasty, but heavy and oily. Making it was labor intensive and messy--lots of clean-up. If I were to make it again, I would buy the pesto (to save work, mess, and time) and omit the spinach (which I couldn't taste at all). I like some reviewers' suggestions of adding chicken. Ham would work great as well. I think using the two pastas made sense. Their different shapes added interest and kept the pasta from lumping together. When serving to a crowd, I recommend letting everyone know there are nuts in the recipe. My other issue is the mayo. Having it in the sauce limits the time this dish can sit out on a buffet table. I might try omitting it. item not reviewed by moderator and published
I need recipes that I make through out the day. I made the pesto in the morning then boiled the noodles in the afternoon and mixed it all together as the family was coming in the door! And a simply wonderful taste, I did reduced the amount of garlic in the pesto to 6 smallish cloves instead of 9 cloves. Will make again (if we ever run out of the leftovers :) item not reviewed by moderator and published
I have made this a dozen or more times for parties or pot lucks and every single time I'm asked for the recipe. It's a great, universal dish to bring that everyone will love. It also makes great leftovers for days. item not reviewed by moderator and published
This is good but it is somewhat heavy in garlic flavor - I would definitely cut the garlic back - to half. item not reviewed by moderator and published
Since this recipe made a lot, I made it for a pot luck. It was just the right thing and everyone liked it. I couldn't stop eating it. My husband and I loved it. item not reviewed by moderator and published
I made this for my husband who would never eat pesto because of the the way it looks and my 3yr old son. I do not have a food processor so I used my mini chopper to puree the spinich and pesto. It did not puree completely but it chopped it to almost a puree. They both loved it and both of them had two servings. This is not something we would eat everyday but it will go in the make again pile item not reviewed by moderator and published
Pesto-y good, with amazing knockout flavor. First time I made pesto, and it turned out great. Was surprised by the amount of garlic, but actually worked well with the amount of pasta. Thanks Ina, the recipe was a hit. item not reviewed by moderator and published
I've made this many times and it never fails! I've taken to making pesto and freezing it so I'll always have it on hand. You can buy jarred pesto sauce from Costco and it works just as fast and well. There are times when this recipe makes way too much so I just use a box of pasta and a few tablespoons of pesto and mayo with a box of thawed frozen peas. I've taken this dish to BBQs and the beach and everyone loves it! Great vegetarian alternative at BBQs. item not reviewed by moderator and published
This dish was great! I get a little bored with dish that lack much color, and boy was this an "Ode to Green." I added about a cup of sun-dried tomatoes and it really spruced up the dish! I think it also helped balance out the pesto... I love the addition of mayo in this dish, definitely not something I would have thought to add to a pasta. Also, I used Michael Chiarello's Blanched Basil Pesto recipe which was great! It's a nice and creamy pesto... I used a mixture of sweet basil and lemon basil.... FTW!! item not reviewed by moderator and published
Ina has given me yet another winning recipe for get-togethers. This was a delicious version of pasta salad, but different from the staple pasta salads at bbqs. Thanks, Ina! item not reviewed by moderator and published
I did this recipe for a company picnic and it went over extremely well with everyone! I made a traditional basil pesto (parm, basil, garlic, s&amp;p, olive oil, pine nuts) with basil from my garden and it was simply amazing. I would recommend making it with just bow-tie pasta. The two shapes are simply too much effort and the bow-ties will pick up the pine nuts and peas better than the fusilli. item not reviewed by moderator and published
I just made the salmon. I put the pesto mixture on top of the fillets and then broiled them for about 12 minutes. Unbelievably good!!! item not reviewed by moderator and published
A pound of pasta would be 16 ounces. Look on the box. item not reviewed by moderator and published
This cannot be vegetarian if you are using mayo. item not reviewed by moderator and published

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Weeknight Dinners: Spring