• Rolling Up Our Sleeves with Barefoot Contessa

    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.
    • Image and video hosting by TinyPic
    • Twitter Updates

    • BB Facebook Group

      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 barefootbloggers@gmail.com after you make your request to join on Facebook. No one will be added without an email request.
    • Header + Avatar Design

      Image and video hosting by TinyPic
    • Advertisements

    Musings: Pasta, Pesto, and Peas

    Has anyone attempted the Pasta, Pesto, and Peas yet?

    Post your thoughts, questions, issues, and ideas here.


    21 Responses

    1. I just made it… the pesto was SO good. I only halved the recipe and did a little less mayo and it turned out great- it yielded a big bowl anyways.

    2. I’ve made this one several times in the past and looking forward to making it again next week. Definitely halve the recipe if its just for two it makes enough to feed an army.

    3. 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.

    4. I recommend making your own pesto. It was yummy!

    5. I didn’t make my own pesto but it was yummy nonetheless. I found I could get by with a LOT less mayo, if you need to make some calorie cuts.

    6. Ditto on the less mayo – I made this last summer, to the letter, and it seemed like waaaaay too much mayo. I’ll be cutting it in half when I make it next weekend.

    7. I haven’t made the full recipe yet, but as everyone said… the pesto is awesome! I can’t wait to eat some for lunch.

    8. 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. 🙂

    9. Made this last night too … I couldn’t find that much basil, so I bought pesto – still very good. I’m looking forward to making the pesto from scratch at some point this summer.

      I halved the recipe too and I’ll still be eating it for 2 weeks! 🙂 And I loved the peas in it … nice & fresh.

    10. I made this last night and loved it. I used less mayo like had been suggested here and made Ina’s pesto minus the nuts – SO GOOD!!!

    11. Whew! I only used 1/4 cup of mayo and that was still a lot. Can’t imagine using the whole amount of mayo! I also added an extra Tbs of lemon juice to zip it up a bit.

    12. 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!

    13. I made this last night and it was delish! I halved the recipe and had enough for Hubby & I to have dinner and leftovers for lunch today. I will definetly make this again.

    14. 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.

    15. 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!

    16. 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.

    17. I loved, loved this recipe. I didn’t toss the pasta in oil and I omitted the mayo completely. It was very light and tasty. I’m serving it with blackened chicken tonight!

    18. I made this tonight for a dinner at my friend’s. It was awesome! I wasn’t sure about the peas, but it really added something nice to the salad. The pesto was amazing!

      I also halved the recipe and used less mayo as well and it seemed just perfect.


    19. I’m late on posting mine and I’m sorry. It was really great though. I think I’ll be adding this to my “husband is working late what am I going to have for dinner” rotation.

    20. 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. 🙂

    21. I’ve been making this salad for about 3 or 4 summers.
      I have tweaked this recipe some, but it is one of our favorites.

    Leave a Reply

    Fill in your details below or click an icon to log in:

    WordPress.com Logo

    You are commenting using your WordPress.com account. Log Out /  Change )

    Google+ photo

    You are commenting using your Google+ account. Log Out /  Change )

    Twitter picture

    You are commenting using your Twitter account. Log Out /  Change )

    Facebook photo

    You are commenting using your Facebook account. Log Out /  Change )


    Connecting to %s