Pasta, Pesto, and Peas | Recipes
Pasta, Pesto, and Peas from Barefoot Contessa. 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 cheese, peas, pignolis, salt, and pepper. Mix well, season to taste, and serve at room temperature.
Ingredients
- 3/4 pound fusilli pasta
Instructions
- 1
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.
- 2
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 cheese, peas, pignolis, salt, and pepper. Mix well, season to taste, and serve at room temperature.
Cook it from the original
This recipe comes from barefootcontessa.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on barefootcontessa.com