Ina Garten pasta, pesto and peas are an easy summer pasta salad
Ina Garten offers many Barefoot Contessa pasta recipes. After all, she’s been writing cookbooks since the late 90s and starring on her own cooking show since the early 2000s. But it’s her pasta, pesto, and peas that can easily be repeated all summer long. .
Ina Garten pasta, pesto and peas can be ready in under an hour
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This recipe is for those summer nights when dinner needs to be on the table pretty quickly. In just under 60 minutes, it’s ready to eat. According to Food web, the Modern comfort food the author uses two types of pasta – fusilli and bow tie – as the base of the dish. She cooks them separately before letting them cool to room temperature.
Meanwhile, Garten is making homemade pesto. She adds two ingredients not often found in pesto, “good” mayonnaise and frozen thawed spinach. Spinach and fresh lemon juice “keep the pesto from turning brown,” she explained on Barefoot Countess.
Garten makes him pasta, pesto and peas with homemade pesto, but it can also be a “store bought is good” moment. The Barefoot Contessa recipe says store-bought pesto is an acceptable substitute for homemade.
Are you short on time or want the recipe to be more of an “is it easy?” »Kind of situation? Skip making pesto in a food processor, one of Garten’s must-have kitchen gadgets, and go straight for store-bought stuff. Just be sure to use what the Food Network star would call a “good” pesto.
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Originally featured in Garten’s second Barefoot Contessa cookbook, Barefoot parties of the countess! Ideas and recipes for easy and really fun parties, his recipe for pasta, pesto and peas does enough for a crowd. One batch uses about a pound and a half of pasta.
“This recipe makes a really big amount of it, it fills a huge serving bowl,” one person wrote in a review on Food Network. “For me and my husband, it was A LOT too much, I’ll cut the recipe in half next time and we’ll probably have some leftovers for a few more days.” Another commented that it “makes a ton of food”.
Keep this in mind when preparing the dish. Turn to the recipe when people come in or have leftovers for days. Another reason it is great to serve to a crowd is that, according to one reviewer, it “tastes great cold, room temperature, or hot.” Not only that, but someone else described it in a review as “very delicious and very portable”.
Do enough for a crowd? Check. Easy to carry ? Check. Delicious hot or cold? Check. Basically, this is a Barefoot Contessa pasta recipe that is perfect for any occasion. Whip it up in the summer for a quick dinner – and maybe eat the leftovers for lunch the next day – and keep doing the rest of the year.