Pasta, pesto, and peas from Barefoot Contessa Parties!: Ideas and Recipes for Easy Parties That Are Really Fun (page 101) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use the book's "Pesto," p142.

  • averythingcooks on June 29, 2020

    I have made the full on version of this a couple of times (with both freshly made & good quality jarred pesto) and we really like it. Today I was looking for a quick lunch inspiration to use up left over cooked bow tie pasta. I scaled the pesto and mayo back (way back actually) & added lemon juice slowly to taste. I did not use the spinach for this version but yes to the peas, Parmesan and pine nuts! The result is a great (& quick!) lunch :)

  • anya_sf on December 31, 2019

    I made half the recipe, but adjusted the proportions: 13 oz whole wheat fusilli (no bow ties), 16 oz frozen spinach. The sauce was thick, but I liked it. I added more lemon juice to taste and omitted the pignolis (didn't have). I also added some artichoke hearts, roasted chicken breast, and diced tomato for a one-pot meal. It was quite good, especially with the additions. People added more cheese to taste.

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