Penne With Pea Pesto Sugar Snap Peas And Pecorino Recipes

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PASTA, PESTO, AND PEAS



Pasta, Pesto, and Peas image

Blend fresh basil pesto at home for Ina Garten's Pasta, Pesto and Peas recipe from Barefoot Contessa on Food Network, and have a vibrant springtime meal.

Provided by Ina Garten

Categories     main-dish

Time 32m

Yield 12 servings

Number Of Ingredients 20

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
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

Steps:

  • 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.

PENNE WITH SUGAR SNAP PEAS AND ARUGULA PESTO



Penne with Sugar Snap Peas and Arugula Pesto image

Categories     Food Processor     Pasta     Vegetarian     Parmesan     Walnut     Arugula     Pea     Summer     Healthy     Gourmet

Yield Serves 4 to 6

Number Of Ingredients 10

1/2 pound sugar snap peas, trimmed
1 pound penne rigate (ridged, quill-shaped macaroni) or other tubular pasta
3/4 to 1 cup arugula pesto
For the pesto:
2 bunches of arugula, coarse stems discarded and the leaves washed well and spun dry (about 6 packed cups)
1 1/2 cups walnuts
3/4 cup freshly grated Parmesan or Sardo
1 teaspoon salt
l large clove
1/3 cup olive oil

Steps:

  • To prepare the penne:
  • In a large saucepan of salted boiling water blanch the sugar snap peas for 45 seconds, or until they are crisp-tender, transfer them with a skimmer to a large serving bowl, and toss them with 1/2 cup of the pesto. In the boiling water cook the pasta until it is al dente, reserve 1/2 cup of the pasta-cooking water, and drain the pasta in a colander. In the bowl with the sugar snap peas toss the pasta with the reserved pasta-cooking water, 1/4 cup of the remaining pesto, or to taste, and salt and pepper to taste.
  • To make the pesto:
  • In a food processor combine the arugula, the walnuts, the Parmesan or Sardo, the salt, and the garlic and pulse the motor until the walnuts are chopped fine. With the motor running add the oil in a stream and blend the pesto with hot cooked pasta, potatoes, or vegetables. The pesto keeps, chilled, its surface covered with plastic wrap, for 2 weeks. Makes about 2 cups.

PENNE WITH PEA PESTO



Penne with Pea Pesto image

Categories     Food Processor     Garlic     Pasta     Side     Vegetarian     Quick & Easy     Parmesan     Pine Nut     Pea     Gourmet     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 6

1 (10-ounce) package frozen peas
2 large garlic cloves
1/2 cup pine nuts (2 ounce)
1/2 cup grated Parmigiano-Reggiano plus additional for serving
1/3 cup olive oil
1 pound penne

Steps:

  • Cook peas on the stove or in a microwave according to package directions, then drain well.
  • With food processor running, drop in garlic and finely chop. Turn off motor and add peas, nuts, cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper, then process until finely chopped. With motor running, add oil, blending until incorporated.
  • Meanwhile, cook pasta in a large pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander.
  • Toss pasta with pea pesto and thin as desired with reserved cooking water. Season with freshly ground pepper.

SUGAR SNAP PEAS AND PASTA



Sugar Snap Peas and Pasta image

Categories     Pasta     Vegetable     Vegetarian     Quick & Easy     Dinner     Spring     Noodle     Sugar Snap Pea     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 main-course servings

Number Of Ingredients 5

1 lb sugar snap peas, trimmed and strings discarded
1 lb penne
1 medium garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1/4 cup extra-virgin olive oil
1 oz finely grated Parmigiano-Reggiano (1/2 cup) plus additional for serving

Steps:

  • Cook sugar snaps in an 8-quart pot of boiling salted water 2 minutes, then transfer 1 cup sugar snaps to a colander and rinse under cold water to stop cooking. Transfer cooled sugar snaps to a cutting board. Cook sugar snaps remaining in pot until tender, about 2 1/2 minutes more, then transfer with a slotted spoon to a bowl. Measure out and save 1 cup cooking water, reserving remaining water in pot.
  • Return cooking water in pot to a boil and cook pasta until al dente, then drain in colander. While pasta is cooking, cut 1 cup sugar snaps (on cutting board) crosswise into 1/2-inch pieces. Purée half of sugar snaps from bowl, half of garlic paste, 2 tablespoons oil, 1/4 cup cheese, and 1/4 cup saved cooking water in a blender (use caution when blending hot liquids), then force purée with a rubber spatula through a medium-mesh sieve into a large bowl. Purée another batch in same manner, forcing through sieve into bowl, and add cut sugar snaps.
  • Toss hot pasta with sugar snap sauce and, if necessary, enough of remaining 1/2 cup saved cooking water to thin sauce to desired consistency, then season pasta with salt and pepper.

PENNE WITH PEA PESTO, SUGAR SNAP PEAS, AND PECORINO



Penne with Pea Pesto, Sugar Snap Peas, and Pecorino image

Categories     Sauce     Pea     Spring     Summer     Kosher     Raw     Simmer     Boil

Yield serves 6

Number Of Ingredients 12

Pea Pesto
3/4 cup shelled English peas (from about 3/4 pound fresh peas)
1 small clove garlic, smashed
1 teaspoon chopped fresh mint
2 tablespoons freshly grated pecorino cheese, plus more for topping
Kosher salt
1/4 cup extra-virgin olive oil
1 pound dried penne or other short pasta
2 tablespoons extra-virgin olive oil
1 cup shelled English peas (from about 1 pound fresh peas)
1/2 pound sugar snap peas, ends trimmed, halved crosswise
Freshly ground black pepper

Steps:

  • For the pea pesto: Bring a small saucepan of water to a boil over high heat. Add the peas and blanch for 30 seconds, or a little longer if the peas are large. Drain and cool quickly in ice water, then drain again. Place the peas in a food processor with the garlic, mint, pecorino, and a pinch of salt. Pulse until well chopped. With the motor running, add the olive oil through the feed tube. Puree until the pesto is nearly but not completely smooth. A slightly coarse texture is pleasing.
  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente.
  • While the pasta cooks, warm the olive oil in a large pot over medium heat. Add the English peas and a pinch of salt. Sauté for about 2 minutes, then add 1/2 cup of the boiling pasta water. Simmer until the peas are almost tender, about 5 minutes, adding more hot pasta water if necessary. Add the sugar snap peas and sauté until they lose their raw taste, 1 to 2 minutes.
  • Set aside about 1 cup of the pasta water, then drain the pasta. Return it to the hot pot and add the braised peas, pea pesto, and several grinds of black pepper. Toss well, moistening with some of the reserved pasta water. Divide among 6 warm bowls. Top each portion with a little grated pecorino. Serve immediately.
  • Enjoy with Cakebread Cellars Napa Valley Chardonnay or another medium- to full-bodied white wine.

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