Pesto Pasta

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Ingredients.
3/4 pound fusilli pasta
3/4 pound bow tie pasta
1/4 cup good olive oil
1 1/2 cups pesto (packaged or see recipe below)
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
Pesto:
1/4 cup walnuts
1/4 cup pignoli (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
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.
Pesto:
Place the walnuts, pignoli, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add thebasil 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.
Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.
To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.
Yield: 4 cups
Copyright 2001, Ina Garten, All Rights Reserved
Show: Barefoot Contessa
Episode: Pasta Bella
Serves 12
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Rice Paper Rolls

Ingredients

2 garlic cloves, minced

1/2 teaspoon crushed red pepper flakes

2 teaspoons canola oil

1/2 cup water

1/4 cup creamy peanut butter

1/4 cup hoisin sauce

2 tablespoons tomato paste

ROLLS:  4 ounces uncooked thin rice noodles

2 teaspoons hoisin sauce,

optional 1 medium sweet red pepper,

julienned 1 medium cucumber, seeded and julienned

1 medium carrot,

julienned  12 rice papers (8 inches) or spring roll wrappers

1/2 cup dry roasted peanuts,

chopped   1/2 cup fresh cilantro leaves, optional.

Serves 12 Prep time: 30 minutes
Directions
In a small saucepan, saute the garlic and pepper flakes in oil for 1-2 minutes or until garlic is tender.
Add the water, peanut butter, hoisin sauce and tomato paste; cook and stir for 2-4 minutes or until thickened.
Remove from the heat; set aside.For rolls, cook noodles according to package directions. Drain and rinse in cold water; drain well.
Add hoisin sauce if desired; toss to coat.
In a small bowl, combine the red pepper, cucumber and carrot. Set aside noodles and vegetables.
Fill a shallow bowl with water. Soak a rice paper in the water just until pliable, 30-45 seconds (depending on thickness of rice papers); remove, allowing excess water to drip off.
Place on a flat surface. Layer vegetables and noodles down the center; top with peanuts and, if desired, cilantro. Fold both ends over filling; fold one long side over the filling, then roll up tightly.
Place seam side down on a serving platter. Repeat with remaining ingredients.Cover with damp paper towels until serving. Cut rolls diagonally in half; serve with peanut sauce.Yield: 1 dozen.
Nutritional Facts
1 roll with 2 teaspoons sauce equals 191 calories, 7 g fat (1 g saturated fat), 14 mg cholesterol, 179 mg sodium, 22 g carbohydrate, 2 g fiber, 10 g protein.
Originally published as Rice Paper Rolls in Taste of Home December/January 2012, p106
Originally published as Rice Paper Rolls in Taste of Home December/January 2012, p106rice rolls