Ina Garten's 5-Star Pasta, Pesto and Peas Recipe | Barefoot Contessa | Food Network
The Barefoot Contessa's Pasta, Peas and Pesto PACKS the flavor with basil, garlic and parmesan, but is super simple staple dinner to add to your rotation.
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Pasta, Pesto, and Peas
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 32 min
Prep: 20 min
Cook: 12 min
Yield: 12 servings
Ingredients
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
Pesto:
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
Directions
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.
Pesto:
Yield: 4 cups
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.
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Ina Garten's 5-Star Pasta, Pesto and Peas Recipe | Barefoot Contessa | Food Network
Scallop and Avocado Pesto Pasta
Fresh Avocados From Mexico are the perfect ingredient to make a creamy pesto pasta sauce. Top this pasta with blistered tomatoes and seared scallops, and you’ve got our Scallop and Avocado Pesto Pasta recipe down perfectly. See how all this goodness comes together on Inside the Avocado Kitchen.
Check out the full recipe here:
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Basil Pesto Shrimp Pasta || Homemade Spinach || Pesto
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Hi! I’m Sheilla Lopez. I'm a Cuisine and Pastry Chef, Culinary Instructor, Chef Consultant, Food Stylist, Food Photographer, Recipe Developer, Food Writer and Video Editor. I'm sharing my passion in cooking and baking that you can prepare easily at home.
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Pasta, Scallops, and Pesto
Pasta, Scallops and Pesto
Prep time: 30 minutes | Serves 4
Shopping List
1 small bag of spinach
½ cup of olive oil
½ cup grated hard cheese like asiago or parmesan
⅓ cup nuts (pine nuts, walnuts, almonds and sunflower seeds all work well)
1 or 2 cloves of garlic, diced
6 sea scallops, rinsed and patted dry
1 pound of linguini
1 tbsp of butter
Salt and pepper
Instructions
1. Bring a large pot of of water to boil. Blanch scapes for 1 minute until slightly soft. Remove scapes with tongs and cook linguine until al dente, about 2 minutes for fresh pasta. Drain and set aside.
2. Using a food processor, blender or immersion blender, pulse garlic, stems, and nuts until roughly chopped. Add oil and pulse until smooth. Season with salt and pepper to taste.
3. Add butter to a large sauté pan and melt over high heat. When the butter begins to sizzle, add scallops to the pan and sear for 1.5–2 minutes on each side. Be careful not to let the scallops touch.
4. In a medium bowl, toss linguine with pesto until coated. Serve scallops over bed of pesto pasta.
Baked Scallops with Basil Pesto Sauce Recipe - Cooking with Bosch
หอยเชลล์อบกับซอสมะเขือเทศเข้มข้น เนย และชีสขูด เข้ากันได้เป็นอย่างดี
ส่วนผสมสำหรับ Tomato Sauce
หอมหัวใหญ่สับ 30 กรัมฃ5g - Garlic - Chopped
ใบ Bay Leaf 1 ใบ
เนยจืด 10 กรัม
น้ำมัน 30 มล.
มะเขือเทศปั่น 200 มล.
ปรุงรสด้วยน้ำตาล เกลือ และพริกไทย
ส่วนผสมสำหรับ Baked Scallops
หอนเชลล์ 10 ชิ้น
ซอสมะเขือเทศเข้มข้น 5 ช้อนโต๊ะ
2 Tablespoons - Basil Pesto
น้ำมันพืช 2 ช้อนโต๊ะ
เนย 2 ช้อนโต๊ะ
เกล็ดขนมปัง 2 ช้อนโต๊ะ
Parmesan Cheese ขูด 2้ ช้อนโต๊ะ
ปรุงรสด้วยเกลือและพริกไทย
ราดด้านบนด้วย Extra Virgin Olive Oil
ติดตามสูตรเต็มๆได้ที่ :
ติดตามข้อมูลและข่าวสารต่างๆจาก Bosch ได้ที่ :
ผลิตภัณฑ์ที่ใช้ในการถ่ายทำ :
Serie | 6 PKK651FP1E 60 cm Radiant Ceramic Hob:
MCM68861GB Food Processor:
ติดตามคลิปต่างๆของเรา ได้ที่ :
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