Main - Barefoot contessa pesto pasta peas recipes

How to cook:

1. Bring a large pot of salted water to a boil.
2. While the water is coming to a boil, combine basil, ¼ cup of the pine nuts, garlic, half the olive oil and salt in a food processor.
3. Pulse to combine, scraping down the sides as necessary.
4. With the motor running, slowly pour in the remaining olive oil until mixture forms a smooth paste.
5. Transfer pesto to a medium-sized bowl and stir in the grated cheese.
6. Cook the pasta according to the package direction and drain, reserving ½ cup of the pasta water.
7. In a large bowl, combine the pasta and pesto, using the reserved pasta water to thin the sauce if necessary.
8. Add the peas and remaining pine nuts and stir to combine.
9. Serve with additional grated cheese.

Notes: Pasta, Pesto and Peas Recipe, This famous Barefoot Contessa recipe originally came from my wonderful friend, Brent Newsom. In order to keep the pesto from turning brown, he adds spinach

How to cook:

1. Cook pasta according to box. After it is drained place in a bowl and toss with some olive oil.
2. Add
3. In a food processor add in pesto, spinach, mayo, juice of lemon and a little salt and pepper. Puree all.
4. Toss pasta with pesto dressing. Fold in peas, asparagus, pine nuts and grated Parmesan cheese,

Notes: 'Barefoot Contessa': Ina Garten's Pasta, Pesto, and Peas Is an Easy, Ina Garten's Pasta, Pesto, and Peas can be ready in less than 1 hour This recipe is for those summer nights when dinner needs to be on the

How to cook:

1. Cook the peas according to the package instructions and drain. Cook the pasta until al dente according to the package instructions.
2. Meanwhile, add the basil leaves, mint leaves, pine nuts, garlic, 1/2 cup of the peas, 1/2 cup of the Parmesan and some salt and pepper to a food processor or blender. Turn on the machine, then drizzle in the olive oil while it mixes. Continue blending until combined, adding additional olive oil if needed. Set aside.
3. Heat the cream and butter in a small saucepan over medium-low heat. Stir in the remaining 1/4 cup Parmesan.
4. Drain the pasta and place in a serving bowl. Pour the cream mixture over the top, followed by the pesto. Add the remaining 1 cup peas, toss and serve immediately.

Notes: Pasta, Pesto, and Peas, From Barefoot Contessa Parties! by Ina Garten. INGREDIENTS: 3/4 pound fusilli pasta 3/4 bow-tie pasta 1/4 cup olive oil 1 1/2 cups homemade pesto