What a fabulous meal! This was my first time making homemade pesto and the smell of it brought me back to my childhood and images of my grandfather tending to his garden. This was a great break from our usual dinners and something that I will definitely make more often. Thank you to Barefoot Blogger Elizabeth of Ugg Smell Food for choosing this recipe!
I adapted this recipe a bit to suit what I could find in the store and my allergies. First things first, my allergies. I am allergic to all nuts, so I had to venture out and make my own pesto sans the nuts. Quite easy, actually. Next, I couldn’t find much basil at our store and knew I wouldn’t have enough, so I supplemented what I had with baby spinach. I thought it added a great dimension of flavor! However, since I did this I eliminated the frozen chopped spinach (as well as the mayo and lemon juice). And since I like to incorporate protein in the form of meat in most of my dinners, I added some sauteed chicken breast to the dish. So in the end you get a bow tie pasta dish with chicken and a spinach-basil pesto. Honestly, it was fabulous and I really enjoyed it!
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 pignolis (pine nuts)
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
For the Pesto:
1/4 cup walnuts
1/4 cup pine nuts
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan
1. 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.
2. 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, pignolis, salt, and pepper. Mix well, season to taste, and serve at room temperature.
1. To make the Pesto: Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.