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Author: Julianne Marquez  

Get Pasta with Pesto and Peas Recipe from Food Network An easy pasta dish with fresh basil pesto and peas.

Penne with Pesto and Peas

Penne with Pesto and Peas
An easy pasta dish with fresh basil pesto and peas. Works as a vegetarian main course or a side dish to accompany fish or chicken.
Provided by: Emily Paster
Total time: 17 minutes
Cook time: 12 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 8
  • 1 16-oz box penne (I like de Cecco brand)
  • 3 oz fresh basil
  • 5 TB pine nuts, lightly toasted in a dry skillet
  • 3 cloves garlic
  • 3 oz olive oil
  • ½ tsp salt
  • ¼ cup grated Parmesan or combination of Parmesan and Pecorino Romano
  • 1½ cups peas, blanched if fresh or thawed if frozen
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

Ina Garten's 5-Star Pasta, Pesto and Peas Recipe

The Barefoot Contessa's Pasta, Peas and Pesto PACKS the flavor with basil, garlic and
Duration: 3:30

Pesto Pasta with Peas + Asparagus

Pesto Pasta with Peas + Asparagus
Provided by: nataliemason
Total time: 20 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 0 servings
Cuisine: Italian
Number of ingredients: 9
  • 1 lb. Pasta
  • 1 1/2 cups Pesto
  • 3/4 cup Mayo
  • Juice of 1 lemon
  • 1 10 oz bag frozen Spinach, (thawed and squeezed dry)
  • 1 1/2 cups Green Peas
  • 1 bunch Asparagus, (trimmed into 1 inch pieces and blanched or roasted)
  • 1/3 cup grated Parmesan cheese
  • 1/2 cup Pine nuts
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

Pasta with Pesto and Peas

Get Pasta with Pesto and Peas Recipe from Food Network
Provided by: Ree Drummond Bio & Top Recipes
Total time: 16 minutes
Cook time: 16 minutes
Yields: 8 servings
Number of ingredients: 11
  • 1 1/2 cups frozen peas
  • 12 ounces cavatappi pasta
  • 1 cup fresh basil leaves
  • 1/4 cup fresh mint leaves
  • 3 tablespoons pine nuts
  • 2 cloves garlic
  • 3/4 cup grated Parmesan cheese
  • Kosher salt and freshly ground black pepper
  • 1/3 cup extra-virgin olive oil, plus more if needed
  • 1/2 cup heavy cream
  • 2 tablespoons butter
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
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