Thursday, February 3, 2011

Delectable Delights- Pasta, Pesto and Peas

I've made this dish a couple of times and it is very good.

Pasta, Pesto and Peas adapted from Ina Garten via the Food Network. It's a really large recipe so you could make half and still probably serve 4 people with a salad or another side. We made about 3/4 of a recipe last time and it was still too much*

What you'll need
1.5 lb pasta, rotini, bowtie, cavatapi, something the sauce can stick too
1/4 cup good olive oil
1 1/2 cups pesto (packaged or see recipe below) We used packaged
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 pine nuts
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper


Directions

Cook the pasta as directed, add the peas in for the last minute or two of cooking. Drain and toss into a bowl with the olive oil. You could skip the oil here, the sauce probably has enough. Cool to room temperature.

In the bowl of a food processor, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta, add the sauce a little at a time and stir you may not need the entire amount, and then add Parmesan, pine nuts, salt, and pepper. Mix well, season to taste, and serve at room temperature. I actually like mine a bit warmer than room temperature. I don't let the pasta cool all the way to room temp.




The thing I like about this dish is that it's really flavorful and could easily be adapted. I've made it with sun dried tomato pesto (again store bought) and it was wonderful. I think next time I might try adding some chopped tomatoes or sun dried, to the basil pesto to add a little color.


* too much for us, is when each of us has to eat the left overs more than once.

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