Pasta, Pesto, and Peas

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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

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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.

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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.

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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!!

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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!

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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&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.

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I made this recipe the first time a little over a year ago. I actually bought my food processor as a direct result of watching the episode where she made this recipe. However, after purchasing my food processor, it took me another year before actually getting around to this recipe.
I made it as it reads for a pot luck and it was a huge success!! Since then, I have modified it a bit and made it "my own". I add in grilled chicken breast that I cut up into chunks, and if I make bacon that morning, I will reserve a few pieces, chop those up, and add them in as well.
This is always a hit and I like adding in the meats, as it really becomes a main dish. Everyone loves it, and this is now one of my husbands favorite things that I make.

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Yes, it makes a lot but it always gets eaten. I have been making this for years and will be making it again for July 4th so came here to pick up a clean copy. I stick pretty close to the recipe but it is very forgiving. I usually chop up some cherry tomatoes or make roses for garnish to give the big bowl some color. The big secret here is Ina's tip to blend in spinach into the pesto. Leave this ingredient out and your friend's attempts at this dish will never be as appetizing as yours. Oops, did I forget to mention spinach?

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I made this recipe and only needed to serve a family of 5. I halved the recipe and even used low fat sour cream for half of the mayo. Delicious that night room temperature and great cold the next day for lunch. Did try her pesto recipe as well, which gives my grandmother's recipe some competition. Love sneaking in veggies into my kids meals. thanks Ina

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I just made this for a party and it turned out great! I did, however, have ALOT leftover. So I decided to use it to make Minestrone Soup. I used homemade chicken stock, stewed tomatoes, and lots of fresh vegetables (kale, peppers, celery, carrots, onions, mushrooms, zucchini, cauliflower, canned white beans, cooked all that until tender, then added the leftover pasta so it didn't get mushy. The pesto added such deep flavor to the broth! It has to be one of the best soups I've had in years!! Just thought I'd share...