Pasta With Walnut Pesto And Peas Recipes

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PASTA, PESTO, AND PEAS



Pasta, Pesto, and Peas image

Provided by Ina Garten

Time 58m

Yield 12 servings

Number Of Ingredients 20

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
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

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

PASTA WITH WALNUT PESTO AND PEAS



Pasta with Walnut Pesto and Peas image

This light spring pastas incorporates fresh green peas and omega-3-rich walnuts.

Categories     pasta     peas     walnut pesto     italian     farfalle

Time 30m

Yield 4

Number Of Ingredients 11

12 oz. farfalle or other short pasta
1/2 c. walnuts or almonds
3 tbsp. olive oil
1 large onion
kosher salt
Pepper
1 lemon
1 clove garlic
1/4 c. grated Parmesan
1 1/4 c. frozen peas (or broccoli)
1/2 c. dry white wine

Steps:

  • Heat oven to 400 degrees F. Cook the pasta according to package directions. Reserve 1/2 cup of the cooking water, drain the pasta, and return it to the pot.
  • Meanwhile, spread the walnuts on a rimmed baking sheet. Roast until fragrant, 5 to 6 minutes; transfer to a food processor and let cool.
  • Heat 1 tablespoon oil in a large skillet over medium heat. Add the onion, season with 1/4 teaspoon each salt and pepper and cook, covered, stirring occasionally, until tender, 6 to 8 minutes.
  • While the onions are cooking, using a vegetable peeler, remove 3 strips of zest from the lemon. Thinly slice the zest; add it to the food processor along with the garlic and pulse until finely chopped. Add the Parmesan, 1/4 cup peas, 2 tablespoons oil, and 1/2 teaspoon each salt and pepper and purée until smooth.
  • Add the wine to the onions and simmer for 2 minutes. Add the remaining 1 cup peas and cook, tossing, until heated through. Toss the pasta with the walnut pesto (adding some of the reserved pasta water if the mixture seems dry). Add the onion mixture and toss to combine. Serve with a squeeze of lemon juice and additional Parmesan, if desired.

Nutrition Facts : Calories 557 calories

PASTA, PESTO, AND PEAS



Pasta, Pesto, and Peas image

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

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 pignoli (pine nuts)
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1/4 cup walnuts
1/4 cup pignoli (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

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.

PASTA WITH PESTO AND PEAS



Pasta with Pesto and Peas image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 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

Steps:

  • Cook the peas according to the package instructions and drain. Cook the pasta until al dente according to the package instructions.
  • 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.
  • Heat the cream and butter in a small saucepan over medium-low heat. Stir in the remaining 1/4 cup Parmesan.
  • 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.

PASTA WITH CHOPPED PESTO AND PEAS



Pasta With Chopped Pesto and Peas image

This pesto doesn't call for a food processor, blender, or mortar and pestle - and it's better for it. Instead, all of the elements are chopped and mashed together by hand. (Pesto means "to pound, crush or smash" in Italian.) In Tuscany, this would be done with a half moon-shaped mezzaluna, but a chef's knife does the job, too. The result is a more textured mix with bright pops of flavor, like a sauce, herb salad and nut garnish in one. Basil and pine nuts are classic choices, but this version, "I Dream of Dinner (So You Don't Have To)," by Ali Slagle (Clarkson Potter, 2022), was guided by the pesto ratio in "Salt, Fat, Acid, Heat" by Samin Nosrat. It works with whatever soft herbs and nuts that you like and have on hand.

Provided by Ali Slagle

Categories     weekday, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

Kosher salt and black pepper
1/2 cup raw walnuts, pine nuts, pistachios, almonds or a combination
2 ounces Parmesan, plus more for serving
1 large garlic clove
2 packed cups soft herbs, such as basil, parsley, mint or arugula
1/2 cup extra-virgin olive oil, plus more for serving
1 pound curly pasta, such as casarecce or fusilli
2 cups (10 ounces) frozen peas

Steps:

  • Bring a large pot of salted water to a boil. In a small or medium skillet over medium, toast nuts, shaking the skillet occasionally until browned (try one to see), 4 to 6 minutes. Transfer to a cutting board to cool.
  • As the nuts cool, into a large bowl, grate the Parmesan on the small holes of a box grater (or pulse chunks in a blender).
  • Add the garlic clove and a pinch of salt to the pile of nuts and coarsely chop the nuts and garlic together. Add a handful of the herbs and another pinch of salt, and coarsely chop. (Opt for forceful, purposeful chops as opposed to soft, timid ones.) Toss and smash the mixture every few chops. Repeat with the remaining herbs, salting at each step, until a wet, coarse paste forms. Stir into the cheese, then stir in the olive oil. Season to taste with salt and pepper.
  • Add the pasta to the boiling water and cook until al dente. In the last 3 minutes of cooking, add the peas to the pasta. Reserve 1 cup pasta water, then drain. Add the pasta and peas to the pesto and stir to combine. Add pasta water as needed to loosen the sauce. Season to taste with salt, pepper, more oil and more Parmesan.

PASTA WITH CREAMY WALNUT PESTO



Pasta with creamy walnut pesto image

This unusual pesto is also wonderful with potato gnocchi, on crostini, in panini, or stirred into risotto at the end

Provided by Ursula Ferrigno

Categories     Dinner, Pasta

Time 30m

Number Of Ingredients 8

400g pasta (I used orecchiette)
175g walnut halves or pieces
1 garlic clove
handful fresh basil , leaves roughly torn, plus extra to serve (optional)
100g parmesan (or vegetarian alternative), freshly grated, plus extra to serve (optional)
50g butter
4 tbsp extra-virgin olive oil
50ml double cream

Steps:

  • Boil the pasta. Meanwhile, put the walnuts and garlic in a food processor and whizz until finely chopped. Add the basil, cheese, butter and oil and pulse a few more times. Season.
  • Pour the cream into a pan and warm through. Add two-thirds of the pesto, then gently heat to loosen it. When the pasta is ready, drain, reserving 2 tbsp of the cooking water, then mix both with the sauce. Serve immediately, sprinkled with the extra Parmesan and basil, if using. The leftover pesto will keep in the fridge for up to a week, or frozen for up to a month.

Nutrition Facts : Calories 805 calories, Fat 47 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 0.48 milligram of sodium

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