Penne With Pea Pesto Recipes

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.

Steps:

• Meanwhile, pluck the basil leaves from the stems (you should have about 2 cups leaves). Wash the leaves in a large bowl of cold water and dry in a salad spinner or pat dry with paper towels. Smash and peel the garlic.
• Put the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. With the processor running, gradually add the olive oil and process until the pesto is smooth. Transfer the pesto to a large bowl and stir in the cheese. Season with the salt and some pepper.
• Bring a large pot of cold water to a boil over high heat and salt it generously. Add the penne and boil, stirring occasionally, until al dente, about 8 to 10 minutes. Drain in a colander and save about 1/4 cup pasta cooking water. Add the pasta to the bowl. Use tongs and toss with enough of the cooking water so the pesto coats the pasta evenly. Season with salt and pepper. Serve warm.
• Upgrades: a. Make the pesto creamy by adding 1/4 cup ricotta cheese when processing the basil, garlic, and pine nuts. This is great with tortellini or ravioli. b. Top dressed pesto pasta with 1/2 pound diced large or halved small fresh mozzarella balls (bocconcini), 3 medium tomatoes cut in large chunks, and 1/2 cup pitted black olives, (we like kalamata for this), roughly chopped. c. Add cooked 1 to 2 cups chicken or shrimp.
• Twists on Pesto: In place of basil, try the following combination: 1 cup parsley, 1 cup fresh spinach leaves, 2 tablespoons fresh rosemary leaves, 2 tablespoons fresh thyme leaves. Substitute walnuts for the pine nuts

Steps:

• Bring a large pot of water up to a boil then season water with salt and cook penne to al dente. Heads up: you will need to reserve 1 or 2 ladles of starchy cooking water, 1/2 to 3/4 cup, before draining the pasta.
• Place 1/2 of the peas in the bottom of a large serving dish. Place the rest of the peas in a food processor with the pine nuts, basil, tarragon leaves, lemon zest, cheese and olive oil. Add a little salt and pepper then process the pesto into rough paste, adjust seasonings.
• Pour starchy water over peas in bowl then add pesto. Pour hot, drained pasta over the pesto and toss vigorously to coat and combine. Adjust seasoning and serve, passing extra cheese at the table.

Steps:

• For the pea pesto: Bring a small saucepan of water to a boil over high heat. Add the peas and blanch for 30 seconds, or a little longer if the peas are large. Drain and cool quickly in ice water, then drain again. Place the peas in a food processor with the garlic, mint, pecorino, and a pinch of salt. Pulse until well chopped. With the motor running, add the olive oil through the feed tube. Puree until the pesto is nearly but not completely smooth. A slightly coarse texture is pleasing.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente.
• While the pasta cooks, warm the olive oil in a large pot over medium heat. Add the English peas and a pinch of salt. Sauté for about 2 minutes, then add 1/2 cup of the boiling pasta water. Simmer until the peas are almost tender, about 5 minutes, adding more hot pasta water if necessary. Add the sugar snap peas and sauté until they lose their raw taste, 1 to 2 minutes.
• Set aside about 1 cup of the pasta water, then drain the pasta. Return it to the hot pot and add the braised peas, pea pesto, and several grinds of black pepper. Toss well, moistening with some of the reserved pasta water. Divide among 6 warm bowls. Top each portion with a little grated pecorino. Serve immediately.
• Enjoy with Cakebread Cellars Napa Valley Chardonnay or another medium- to full-bodied white wine.

Steps:

• To prepare the penne:
• In a large saucepan of salted boiling water blanch the sugar snap peas for 45 seconds, or until they are crisp-tender, transfer them with a skimmer to a large serving bowl, and toss them with 1/2 cup of the pesto. In the boiling water cook the pasta until it is al dente, reserve 1/2 cup of the pasta-cooking water, and drain the pasta in a colander. In the bowl with the sugar snap peas toss the pasta with the reserved pasta-cooking water, 1/4 cup of the remaining pesto, or to taste, and salt and pepper to taste.
• To make the pesto:
• In a food processor combine the arugula, the walnuts, the Parmesan or Sardo, the salt, and the garlic and pulse the motor until the walnuts are chopped fine. With the motor running add the oil in a stream and blend the pesto with hot cooked pasta, potatoes, or vegetables. The pesto keeps, chilled, its surface covered with plastic wrap, for 2 weeks. Makes about 2 cups.