Posts Tagged ‘pesto’

Barefoot Bloggers – Pasta, Pesto, and Peas

June 16, 2008

I joined another blogging group. Sigh. It’s not a baking group though. Everyone rejoice. It’s called Barefoot Bloggers and it’s for anyone who loves Ina Garten. And let me tell you, I adore Ina. I’m a few days late posting (and making) this recipe but I think it’s excusable since I didn’t join until a few days before it was due.

The idea is to puree spinach and pesto and then mix it with a whole lot of mayonnaise, toss it with hot pasta and peas, and top it off with fresh Parmesan and pignolis. I’m kind of a spinach freak so I decided not to puree it. I also cut down on the mayo and only used one type of pasta instead of the two that Ina’s recipe called for.

I am in love with this pasta. I had a huge bowl for breakfast and then shared a bowl with the kid at lunch. I know the husband won’t touch it though. Ironically enough we were watching Everyday Italian yesterday and when Giada put some peas in a pasta, the husband said with complete disgust, “I would be so angry if someone put peas in my pasta!”

Pasta, Pesto, and Peas
from: Food Network

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 pignolis (pine nuts)
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

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, pignolis, salt, and pepper. Mix well, season to taste, and serve at room temperature.

Pesto:
1/4 cup walnuts
1/4 cup pignolis (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
Place the walnuts, pignolis, 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.


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