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Lilypie Kids birthday Ticker
Friday, June 13, 2008
Favorite Ingredients Friday!
It's grillin' time. Since Jim got his new grill, he's been doing all the cooking. It's been great and delicious.

I saw this recipe the other day and decided it would be a great side dish with grilled chicken. Then I learned that the playgroup this week (our first week back since the school year started last August) was a potluck. I ended up buying double the ingredients, planning to make one for the potluck and one for us. It made so much that I haven't made the second batch yet, but I'm very happy I have the ingredients on hand to do so. It was quick, easy, and delicious!



Pasta, Pesto, and Peas
by Ina Garten, The Barefoot Contessa

3/4 pound fusilli pasta
3/4 pound bow tie pasta
1/4 cup good olive oil
1 1/2 cups pesto
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
3 tablespoons freshly squeezed lemon juice
1 1/4 cups good mayonnaise
1/2 cup freshly grated Parmesan
1 1/2 cups frozen peas, defrosted
1/3 cup pignoli (pine nuts)
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

Cook the fusilli 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, pignoli, salt, and pepper. Mix well, season to taste, and serve at room temperature.

My notes: I used a jarred pesto. I did not use anywhere near that amount of olive oil. I just added enough to keep the pasta from sticking together. I also didn't use as much mayonaisse. I added it to taste. I also toasted the pine nuts before adding them. Instead of frozen peas, I used my favorite Leseur peas.

Be sure to visit the Favorite Ingredients Friday home to find more great recipes!

Past FIF recipes:
Basic Beef Starter, Plus
Pineapple Upside Down Biscuits
Tomato Chicken
Greatest Hits: Enchiladas de Pollo and Old-fashioned Peanut Butter Fudge
Almost Cabbage Rolls
Guacamole
German Chocolate Pie
Carne Asada & Sour Cream Tortilla Casserole
Dorito Salad
Shrimp Stuffed Potatoes
Apple Cake
Mocha
Vegetable Beef Soup
Stuffed Cabbage Soup
Raspberry Pie & White Chocolate Macadamia Nut Pie
Breakfast Granola
Shrimp Creole
Lazy Man's Lasagna & Apple Cake
Red Velvet Cupcakes with Cream Cheese Frosting
Jim's Favorite Jelly Cookie
Eye of Round Roast
Mozzarella & Tomato Sandwich
Marcia's Taco Soup
Chicken Parmesan Casserole
Cajun Baked Catfish
Jim's Snickers Pancake
Crawfish Monica
Grilled Meats and Vegetables over Saffron Orzo
Crockpot Red Beans
Better Than Almost Anything Cake
Fruity Sangria
Outrageous Brownies
Enchiladas de Pollo
Lescó
Catalina Chicken
Croissant French Toast
Corned Beef
Sloppy Joe, Mac 'n Cheese Casserole
Shredded Chicken
Baked Bean & Burger Casserole
Chocolate Bourbon Pecan Pie
Crab Rangoon
Sausage con Queso and Ro-tel Cheese Dip
Blueberry Multigrain Coffeecake
Banana Bread
Bananas Foster
Old-Time Beef Stew
White Chocolate Snack Mix
Gorilla Bread
Ginger Shrimp
Roast Chicken
Tex-Mex Chicken Taco Soup
Shrimp Mold
Pasta Puttanesca
Pork Milanese
Pumpkin Dip
Oven-fried Chicken
Best Bundt Cake Ever
Hot Dog Casserole
Chicken & Rice
Peanut Butter Fudge
Omelets in a Bag
Shrimp Boil
Apple Cheese
Pulled Pork BBQ

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4 Comments:

Anonymous Sandra said...

I am so going to try this recipe!!!

Blogger Wendy said...

For indoor use, you can order Moonsand. It doesnt dry out, and you can use water with it and it doesnt ruin it. It now comes with different colors of sand and different shape things to build castles etc. We bought Kayson some before we lost everything. He LOVED it!! Just a suggestion since she loves the sand!

This looks soooooooooooo YUMMY! Thanks.

OpenID pinkexplosion said...

Oh my goodness that picture made me hungry just looking at it! Thanks so much for this delicious recipe!

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