Wednesday, April 28, 2010

Pasta, Pesto, and Peas

This recipe is from our friend Paige who got it from a Barefoot Contessa cookbook. It comes together in a snap. The dish tastes great alone but would also be a nice complement to grilled shrimp, fish, or chicken. I reduced the amount of olive oil the original recipe calls for because the pesto has so much oil in it. Also, the original calls for 1 oz. of frozen spinach, but I omitted it because it's such a small amount that you can't taste it. Warning: This is very garlicky, so consider serving it with mint iced tea. This is delicious served with slice grilled chicken. Enjoy!

Pasta, Pesto, and Peas
1 1/2 lb. bowtie (farfalle) pasta
1 1/2 cups pesto (I used Classico brand.)
Zest and juice from 2 lemons
1 1/4 mayonnaise (I use a little less than this.)
1/2 cup grated Parmesan cheese
1 1/2 cups frozen peas, thawed
1/3 cup pinenuts, toasted

1. Cook pasta according to package directions; drain.
2. Combine pesto, lemon zest and juice, and next 4 ingredients. Toss with pasta. Serve at room temperature, or chill until ready to serve.

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