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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4.7 215
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
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

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Weeknight Dinners: Spring