PASTA, PESTO, AND PEAS
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
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
Categories Food Processor Pasta Vegetarian Parmesan Walnut Arugula Pea Summer Healthy Gourmet
Yield Serves 4 to 6
Number Of Ingredients 10
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
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
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
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
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
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.
People also searched
More about "penne with pea pesto sugar snap peas and pecorino recipes"
20 MINUTE SNAP PEA PASTA - WHAT'S GABY COOKING
From whatsgabycooking.com
4.8/5 (30)Total Time 20 minsCategory Main CourseCalories 496 per serving
- Heat the butter with olive oil & sea salt in a large skillet over medium-high heat. Add the snap peas, garlic, shallot and red pepper flakes; sauté for 4-5 minutes until garlic is fragrant and the snap peas are lightly sautéed. Season with salt and pepper.
- Cook the pasta according to the package directions. Drain and add the cooked pasta to the skillet with the snap peas. Taste and adjust seasoning.
PASTA WITH PEAS AND PESTO RECIPE - COOKIE AND KATE
From cookieandkate.com
5/5 (10)Calories 505 per servingCategory Pasta
SUGAR SNAP PEAS WITH MINTY PEA PESTO - FLYINGFOURCHETTE.COM
From flyingfourchette.com
LEMONY PEA PESTO RECIPE - LOVE AND LEMONS
From loveandlemons.com
BAREFOOT CONTESSA | PASTA, PESTO, AND PEAS | RECIPES
From barefootcontessa.com
SUGAR SNAP PEA AND GREEN GARLIC PESTO - A ZEST FOR LIFE
From azestforlife.com
PASTA WITH POTATOES AND SUGAR SNAP PEAS • SERIOUS FOOD CRUSH
From seriousfoodcrush.com
PEA PESTO RECIPE - SIMPLY RECIPES
From simplyrecipes.com
PENNE WITH PEA PESTO, SUGAR SNAP PEAS, AND PECORINO RECIPE
From eatyourbooks.com
PENNE WITH PEA PESTO SUGAR SNAP PEAS AND PECORINO RECIPES
From tfrecipes.com
SPRING PEA PESTO RECIPE | FEASTING AT HOME
From feastingathome.com
SUGAR SNAP PEA PESTO PASTA WITH MINT RECIPE ON FOOD52
From food52.com
LINGUINE WITH PEA PESTO – SMITTEN KITCHEN
From smittenkitchen.com
PENNE PASTA WITH PEAS AND PESTO ⋆ GROWING UP CALI
From growingupcali.com
PENNE WITH WALNUT PESTO AND PEAS | WILLIAMS SONOMA
From williams-sonoma.com
PESTO ROASTED SNAP PEAS - HUMMUSAPIEN
From hummusapien.com
PEA PESTO RECIPE WITH PENNE - GREAT BRITISH CHEFS
From greatbritishchefs.com
CREAMY PENNE PASTA WITH PEAS AND CRISPY PROSCIUTTO
From herbsandflour.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love