"Pea pesto" pasta salad is a delightful dish that combines the flavors of fresh peas, creamy pesto, and al dente pasta. This refreshing and vibrant salad is a perfect meal for picnics, potlucks, or a light lunch. With its vibrant green color and an array of textures, it is sure to impress your family and friends. The combination of sweet peas, nutty pesto, and tender pasta creates a harmonious blend that is both satisfying and delicious. Read on to discover the best recipe for this delightful pasta salad, which is not only easy to make but also a feast for the senses.
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PASTA, PESTO, AND PEAS
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
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.
PEA PESTO PASTA SALAD
This easy vegan salad boasts a creamy pea pesto with parsley, mint, pine nuts, and lemon. Perfect for make-ahead lunches and potlucks.
Provided by Kare for Kitchen Treaty
Time 20m
Number Of Ingredients 9
Steps:
- Cook the pasta according to package instructions. Drain and add to a large bowl. Let cool.
- While the pasta is cooking, toast the pine nuts. Place them in a large saute pan over medium-low heat and cook, stirring constantly, until fragrant and golden, 3-4 minutes. Remove from heat and set aside.
- Zest the lemon. Reserve zest for garnish. Set the lemon and zest aside. (You'll top the finished pasta with the zest and use the juice for the pesto).
- Make the pesto. To the pitcher of a blender, add 1/3 cup of the toasted pine nuts, 1-1/2 cups peas, parsley, mint, garlic, 2 tablespoons lemon juice from the lemon you just zested, salt, and 1/3 cup olive oil. Puree until relatively smooth, adding more olive oil if necessary until the pesto is a saucy consistency. Taste and add additional salt and lemon juice if desired.
- Pour the pesto over the pasta that's already in the bowl. Add the remaining peas. Toss gently until the pasta is coated and the peas are distributed. Garnish with remaining pine nuts, lemon zest, and a few sprigs of parsley and mint if desired. Serve.
- Can be kept refrigerated in an airtight container for up to 48 hours.
PESTO PEA SALAD
Steps:
- Cook the peas in a pot of boiling salted water for 1 minute. Immediately immerse the peas in a bowl of ice cold water, and drain when fully cooled.
- To assemble, place the spinach leaves in a salad bowl. Sprinkle the peas and pignolis over the spinach. Add the pesto and toss.
- Note: To toast pignolis, place them in a dry saute pan and cook over medium heat for about 4 minutes, until evenly browned, tossing frequently.
- Pesto:
- 1/4 cup walnuts
- 1/4 cup pignolis
- 3 tablespoons diced garlic (9 cloves)
- 5 cups fresh basil leaves, packed
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground 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 30 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 finely pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
- Copyright, 2001, Barefoot Contessa Parties!, All Rights Reserved
- Yield: 4 cups
FABULOUS PESTO PASTA SALAD
This chilled pasta salad is perfect as a side dish or a main course. Serve with warm garlic bread and the perfect wine!
Provided by ERILEY
Categories Salad 100+ Pasta Salad Recipes Farfalle Pasta Salad Recipes
Time 1h30m
Yield 8
Number Of Ingredients 20
Steps:
- In a large bowl, whisk together the sugar, salt, pepper, onion powder, mustard, garlic, basil, oregano, cilantro, hot pepper sauce, red wine vinegar, olive oil, lemon juice, and Parmesan cheese. Add the tomatoes, green onions and olives to the bowl, and stir to coat. Refrigerate.
- Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 7 minutes, or until tender. Drain, and rinse with cold water to cool. Add pasta to the bowl of dressing, and mix well. Top with mozzarella cheese and pine nuts. Refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 505.5 calories, Carbohydrate 50.7 g, Cholesterol 20 mg, Fat 26.7 g, Fiber 3.7 g, Protein 18.9 g, SaturatedFat 6.6 g, Sodium 730.6 mg, Sugar 6 g
PESTO PEA SALAD
This is a very different salad, with a beautiful presentation. We thought it was delicious and wanted to share it with you. It even keeps well. The recipe comes from Ina Garten / The Barefoot Contessa.
Provided by Pianolady
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cook the peas in a pot of boiling, salted water for 1 minute.
- Immediately immerse the peas in a bowl of ice cold water, and drain when fully cooled.
- To assemble, place the spinach leaves in a salad bowl.
- Sprinkle the peas and pignolis over the spinach.
- Add the pesto and toss.
- Note: To toast pignolis, place them in a dry saute pan and cook over medium heat for about 4 minutes, until evenly browned-- tossing frequently.
- Enjoy!
PASTA SALAD WITH PEAS
A fresh twist on a pasta salad. Best served fresh, but can be refrigerated and served later.
Provided by TinaJ
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain macaroni and transfer to a large mixing bowl.
- Add peas, mayonnaise, Cheddar cheese, celery, and onion to the macaroni. Stir to combine.
Nutrition Facts : Calories 367.3 calories, Carbohydrate 32.4 g, Cholesterol 26.8 mg, Fat 21.5 g, Fiber 2.4 g, Protein 11.1 g, SaturatedFat 6.3 g, Sodium 272.9 mg, Sugar 2.8 g
Tips:
- For the best flavor, use fresh, ripe peas. If fresh peas are unavailable, you can use frozen peas, but be sure to thaw them completely before using.
- To make the pesto, use a food processor or blender to combine the peas, basil, olive oil, parmesan cheese, pine nuts, and lemon juice until smooth. Season with salt and pepper to taste.
- For the pasta salad, cook the pasta according to the package directions. Once cooked, drain the pasta and rinse it with cold water.
- In a large bowl, combine the cooked pasta, pesto, cherry tomatoes, mozzarella cheese, and red onion. Season with salt and pepper to taste.
- Serve the pasta salad immediately or chill it for later. Leftovers can be stored in the refrigerator for up to 3 days.
Conclusion:
Pea pesto pasta salad is a delicious and refreshing dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste preferences. With its vibrant colors and flavorful ingredients, this salad is sure to be a hit at your next party or potluck.
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