We're an [extra]ordinary group of cookers and bakers with a love of all things Ina. We'll be blogging through the recipes in How Easy Is That? as a group posting about them on each Thursday of every month.
If you are a current BB member and would like to join the BB Facebook group, you must send an email including your full name and blog address to firstname.lastname@example.org after you make your request to join on Facebook. No one will be added without an email request.
Oh, yes! The Pasta, Pesto, and Peas salad is just lovely – great, crisp bite and very fresh and flavorful. I tend to scale back on the amount of mayonaisse and oils used just because we’re trying to manager our calories but this is really a wonderful salad. Great served at room temp but also does well as a chilled salad. I really enjoy it as an accompaniment to grilled salmon.
I’m excited to make this later today, especially after the raves on the pesto. I am not a huge mayo fan and was planning on reducing the amount anyway, so I’m happy to hear that the recipe won’t be compromised by doing so. 🙂
I’m making it tonight! I’m not a huge mayo fan though – so I’m planning on decreasing the amount by a lot and maybe/maybe not substituting sour cream or ricotta cheese. We’ll see what’s in the fridge when I get home! It looks so good!
I wasn’t really expecting to get a “wow” out of this dish because I thought — eh — pesto and pasta — not terribly original. I’m pleased that I liked the dressing as much as I did. The combo of pesto, mayo, lemon, and spinach, elevated the flavor to something more light and lively. I scaled WAY back on the fats — I didn’t toss the pasta with oil, and I used only a modest amount of mayo. I also subbed more walnuts for the pine nuts, and overall, it was a very tasty salad. I’ll make the pesto-spinach-lemon-mayo dressing again for leaf salads and just skip the pasta.
Yea! Just posted my first entry as a BB. Please check out my “badge” that I made for all my BB posts!
Ok, loved the recipe. I did scale back a bit on the mayo, and I used pesto that I had frozen from last fall (homemade) from a bumper crop of basil and the rest was jar of Christopher Ranch pesto. The frest was just not in my budget right now. I like the CR jarred. They use almonds in the pesto, nice twist. There are only 2 of us, so this gave us dinner and lots of ready-to-eat lunches. On to the chicken!
I love this dish, it was really good. My boyfriend and I are not walnut lovers so I left the walnuts out. The pesto sauce was really amazing, very creamy but not too heavy. I will be making this again.
Jen – no worries about posting it late. Posting on the designated days as a group is a benefit to our individual blogs because the most traffic is usually generated on those days. You can certainly post later in the month but I ask that both recipes be posted by the end of the month. 🙂