Pasta, Pesto, and Peas

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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!

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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!

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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.

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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!

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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!

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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.

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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 :

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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.

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This is good but it is somewhat heavy in garlic flavor - I would definitely cut the garlic back - to half.

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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.