Pea Red Pepper And Pesto Pasta Toss Recipes

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PESTO PASTA TOSS

Cooked bow-tie pasta is tossed with pesto, feta cheese and roasted red peppers for a tasty dish that can be served either hot or cold.

Provided by My Food and Family

Categories     Recipes

Time 17m

Yield Makes 6 servings, 1-1/3 cups each.

Number Of Ingredients 4



Pesto Pasta Toss image

Steps:

  • Cook pasta as directed on package; drain.
  • Toss with remaining ingredients.

Nutrition Facts : Calories 560, Fat 26 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 35 mg, Sodium 810 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 20 g

1 pkg. (16 oz.) farfalle (bow-tie pasta), uncooked
1 pkg. (8 oz.) ATHENOS Traditional Feta Cheese, crumbled
3/4 cup CLASSICO Traditional Basil Pesto Sauce and Spread
1 jar (7 oz.) roasted red peppers, drained, finely chopped

PASTA WITH PESTO AND PEAS

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 8 servings

Number Of Ingredients 11



Pasta with Pesto and Peas image

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.

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

SWEET PEA PESTO PASTA

Peas, spinach and basil blend into a no-cook creamy pesto pasta sauce. Add shrimp or chicken to make a main dish.

Provided by Del Monte

Categories     Trusted Brands: Recipes and Tips     Del Monte

Time 25m

Yield 6

Number Of Ingredients 11



Sweet Pea Pesto Pasta image

Steps:

  • Cook pasta according to package directions.
  • Meanwhile, place peas, spinach, basil, Parmesan, olive oil, walnuts, garlic and salt and pepper in a blender or food processor.
  • Two minutes before pasta is done, ladle out 1/2 cup hot pasta cooking water and add to blender. Pulse until smooth, scraping sides and adding additional pasta water by the tablespoon, if needed.
  • When pasta is done, drain lightly and return to pot. Add sauce and toss to coat. Season to taste with salt and pepper. Serve immediately with additional Parmesan cheese and tomatoes, if desired.

Nutrition Facts : Calories 454.3 calories, Carbohydrate 66.4 g, Cholesterol 3.9 mg, Fat 14.7 g, Fiber 5.6 g, Protein 14.7 g, SaturatedFat 2.5 g, Sodium 396.5 mg, Sugar 6.3 g

1 pound uncooked pasta
1 (15 ounce) can Del Monte® Sweet Peas, drained
1 cup packed fresh spinach leaves
1 cup packed fresh basil leaves
⅓ cup grated Parmesan cheese, plus more for optional topping
¼ cup olive oil
¼ cup chopped walnuts
2 cloves garlic, peeled
¼ teaspoon salt
¼ teaspoon ground black pepper
1 Chopped fresh tomatoes

PEA, RED PEPPER AND PESTO PASTA TOSS

Categories     Pasta

Yield 30 servings

Number Of Ingredients 13



PEA, RED PEPPER AND PESTO PASTA TOSS image

Steps:

  • Cook the pasta according to directions. Combine the pasta with olive oil, toss to coat and let stand until room temp. Puree the pesto, spinach and lemon juice in a food processor. Add the mayo and process until mixed. Stir into the cooled pasta. Add parm cheese, peas, bell pepper, pine nuts, salt and pepper. Sprinkle tomatoes over top and serve.

24 oz penne or bowtie pasta
1/4 cup olive oil
1 1/2 cups pesto
1 10 oz frozen spinach thawed and drained
3 tbsp fresh lemon juice
1 1/4 cups mayo
1/2 cup grated parmesan
1 1/2 cups frozen petite peas, thawed
1 1/2 cups chopped red bell pepper
1/3 cups pine nuts, toasted
3/4 tsp teaspoon kosher salt
3/4 teaspoon freshly ground pepper
1 cup cherry tomatoes halved

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



Pasta, Pesto, and Peas image

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.

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

PASTA WITH ALMOND-PEA PESTO

A quick and easy meal comes together with ingredients you probably already have in your kitchen.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 6



Pasta with Almond-Pea Pesto image

Steps:

  • In a large pot of boiling salted water, cook pasta until al dente, according to package instructions, adding 1 package of peas during last minute of cooking time. Reserve 1 cup pasta water; drain pasta and peas, and return to pot.
  • Meanwhile, in a food processor, finely grind almonds. Add lemon zest and juice, remaining package of peas, and 1 1/2 teaspoons salt; process until well combined. With motor running, gradually add oil; process until smooth.
  • Add almond-pea pesto to pasta; toss to coat, adding reserved pasta water (as needed) to adjust consistency of sauce. Season with salt and pepper; serve.

Nutrition Facts : Calories 499 g, Fat 17 g, Fiber 7 g, Protein 18 g

Coarse salt and ground pepper
1 pound penne, (or other short tubular pasta)
2 packages (10 ounces each) frozen peas, thawed
1/2 cup blanched almonds
Finely grated zest and juice of 1 lemon
1/4 cup olive oil

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