spinach pesto with walnuts was/Herbs

[Guest guest]

I make this dish at least a couple of times a summer and I always substitute the

basil for chopped spinach (I just buy frozen, thaw it and squeeze it dry. I also

use a full 1/2 cup of walnuts.

My husband loves this dish. He says he likes poking the peas into the wagon

wheels. It's sort of like that little game with the small BBs that roll around

and go into the little holes forming a sort of face.

terry

Pasta, Pesto, and Peas - Serves 12

Recipe By: Ina Garten

Ingredients

Pesto:

1/4 cup walnuts

1/4 cup pignolis (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

3/4 pound wagon wheel (ruote de carro) pasta

3/4 pound bow tie pasta

1/4 cup good olive oil

1 1/2 cups pesto -- see recipe below

1 package frozen chopped spinach -- (10-ounce)

defrosted and squeezed dry

3 tablespoons freshly squeezed lemon juice (or more)

1 1/4 cups good mayonnaise

1 1/2 cups frozen peas -- defrosted

1/3 cup pignolis (pine nuts)

3/4 teaspoon kosher salt

3/4 teaspoon freshly ground black pepper

Instructions

Cook the wagon wheels 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, pignolis, salt, and pepper.

Mix well, season to taste, and serve at room temperature.

For the Pesto

Place the walnuts, pignolis, 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. Use

right away or store the pesto in the refrigerator or freezer with a thin film of

olive oil on top.

Recipe Notes

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Exported from A Cook's Books -- Recipe management for Macintosh

 Terry Pogue 

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