Pasta, Pesto, And Peas
Serves: 5
Hosea Feil
1 January 1970
Based on User reviews:
50
Spice
54
Sweetness
48
Sourness
36
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1360 g
Fusilli Pasta1360 g
Pasta (bow tie)1.5 cups
Olive Oil (good)1.5 cups
Pesto (packaged or see recipe below)3 tbsps
Lemon Juice (freshly squeezed)1.25 cups
Mayonnaise (good)1 cup
Freshly Grated Parmesan1.5 cups
Pea (frozen, defrosted)1 cup
Pine Nut (pignolis)1 tsp
Kosher Salt1 cup
Walnut3 tbsps
Garlic (chopped 9 cloves)5 cups
Basil Leaves (fresh, packed)Directions:
1
Watch how to make this recipe
2
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
3
Drain and toss into a bowl with the olive oil
4
Cool to room temperature
5
In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice
6
Add the mayonnaise and puree
7
Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignolis, salt, and pepper
8
Mix well, season to taste, and serve at room temperature
9
Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade
10
Process for 15 seconds
11
Add the basil leaves, salt, and pepper
12
With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed
13
Add the Parmesan and puree for a minute
14
Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top
15
Notes: Air is the enemy of pesto
16
For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out
17
To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner
18
Store them in a closed plastic bag with a slightly damp paper towel
19
As long as the leaves are dry they will stay green for several days