Pasta, Pesto and Peas

"A very refreshing dish that can be served at a barbeque, beach party, picnic, etc. From Ina Garten / The Barefoot Contessa. This is not in any of her cookbooks, so I wanted to share it here."
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photo by Probably This
photo by Probably This photo by Probably This
photo by Probably This photo by Probably This
photo by averybird photo by averybird
Ready In:




  • Cook the fusilli and bow tie pastas separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente (you can use any pasta you like, however, or any combination of pastas).
  • 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 Cheese, peas, pignolis, salt and peper. Mix well, season to taste, and serve at room temperature.

Questions & Replies

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  1. Susan E.
    Where do I find my saved recipes?


  1. rosslare
    Great green pasta salad!
  2. Victoria v.
    Made without spinach or nuts.. Was a very nice pasta salad! Will add nuts next time.
  3. dallasdiva
    Very good! Made with mini shells and elbows. Left out the additional olive oil and most of the mayo. Still delicious! Creamy and yummy. Swapped olive oil 'mayo' for the regular. Hubby said he wants it again, so that means it is goooood.
  4. seths
    wife loved it, used all fusilli, didnt have nuts thansk
  5. Charmie777
    This was sooo good! I just used fusilli pasta and it was fine. I could eat this all day!


  1. Linda B
    I made this recipe from Ina Garten's cookbook, and then I found your recipe here. First I have to say this was my first venture into making pesto. What a mess I made in the kitchen! Still, this was worth all the mess and bother. This is truly one of the best dishes I have ever made, and it is gorgeous to look at, too! I followed the recipe exactly except I did make only 3/4 of it, and I had to substitute radiatore for the fusilli. I am going to have to buy this cookbook (I had borrowed it from a friend). I hope other people will try this although it is pretty expensive to make if you don't grow your own basil. Thank for sharing!



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