Ina Garten Italian Pasta Pesto and Peas

This creamy, vibrant Ina Garten Italian Pasta Pesto and Peas is made with fusilli, homemade pesto, and a surprising touch of mayonnaise, ready in just 30 minutes. The rich sauce clings perfectly to every curve of the pasta while the sweet peas add a pop of freshness. I love making this large-batch recipe for summer barbecues because it actually tastes better as it sits.

Why This Classic Works

I used to think a standard pesto pasta was fine until I tried adding mayonnaise to the sauce. It binds the pesto and lemon juice into a remarkably creamy dressing that does not separate.

The real surprise was mixing two different pasta shapes. The contrast between fusilli and bow ties gives the dish a wonderful, hearty texture that looks beautiful in a large serving bowl.

Ina Garten Italian Pasta Pesto and Peas Ingredients

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

How To Make Ina Garten Italian Pasta Pesto and Peas

1. Boil the Pasta: Cook the fusilli and bow ties in a large pot of boiling salted water for 10 to 12 minutes until al dente.
2. Drain and Oil: Drain the pasta well, transfer it to a large mixing bowl, and toss immediately with olive oil to prevent sticking. Allow to cool slightly.
3. Blend the Sauce: In the bowl of a food processor, pulse the pesto, squeezed spinach, lemon juice, and mayonnaise until smoothly combined.
4. Toss Together: Pour the creamy pesto mixture over the cooled pasta, then fold in the Parmesan cheese, defrosted peas, pine nuts, salt, and pepper.
5. Chill and Serve: Mix everything thoroughly, adjust the seasoning if needed, and serve at room temperature or chilled.

Recipe Tips

• Squeeze the spinach well: Excess water from the thawed spinach will make your creamy pesto sauce watery and bland.
• Toast the pine nuts: Heating the nuts in a dry skillet for a few minutes releases their essential oils and adds a crucial crunch.
• Cool pasta slightly: Letting the pasta cool a bit before adding the mayonnaise prevents the sauce from splitting or turning oily.

What To Serve With Pasta Pesto and Peas

This vibrant pasta salad pairs beautifully with grilled chicken skewers or seared salmon fillets. I also love serving it alongside a crisp green salad and crusty garlic bread for a complete, comforting meal.

How To Store

Keep leftovers in an airtight container in the fridge for up to 4 days. The pasta absorbs the dressing as it sits, so you may need to stir in a splash of olive oil before serving. Do not freeze this dish.

FAQs

Can I use only one type of pasta?

Yes, you can use 1.5 pounds of any short pasta like penne, fusilli, or farfalle if you prefer not to mix them.

Do I have to use mayonnaise?

The mayonnaise provides the signature creaminess and prevents the pesto from drying out, but you could substitute plain Greek yogurt for a lighter option.

Can I make this ahead of time?

Absolutely, this dish is ideal for making a day in advance because the flavors meld together beautifully in the fridge.

Nutrition

• Calories: 480 kcal
• Total Fat: 32 g
• Saturated Fat: 6 g
• Cholesterol: 15 mg
• Sodium: 450 mg
• Total Carbohydrate: 40 g
• Protein: 12 g

Try More Recipes:

• Gordon Ramsay Italian Truffle Tagliatelle Recipe
• Italian Black Squid Ink Pasta With Seafood
• Italian Tuna Pasta With Olives And Capers (25-Minute Recipe)

Ina Garten Italian Pasta Pesto and Peas

Recipe by Paula

Servings

12

servings

Prep time

15

minutes

Cooking time

15

minutes

Total time

30

minutes

Creamy, vibrant Ina Garten Italian Pasta Pesto and Peas combines tender fusilli, sweet green peas, and a rich spinach-pesto sauce. Ready in 30 minutes, this effortless, large-batch pasta dish is a fantastic make-ahead option for summer parties and relaxed family dinners.

Ingredients

• 3/4 lb dried fusilli pasta

• 3/4 lb dried bow tie pasta

• 1/4 cup good olive oil

• 1 1/2 cups packaged pesto (or homemade)

• 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry

• 3 tablespoons freshly squeezed lemon juice

• 1 1/4 cups mayonnaise

• 1/2 cup freshly grated Parmesan cheese

• 1 1/2 cups frozen peas, defrosted

• 1/3 cup pine nuts, toasted

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

Directions

• 1. Boil the Pasta: Cook the fusilli and bow ties in a large pot of boiling salted water for 10 to 12 minutes until al dente.
• 2. Drain and Oil: Drain the pasta well, transfer it to a large mixing bowl, and toss immediately with olive oil to prevent sticking. Allow to cool slightly.
• 3. Blend the Sauce: In the bowl of a food processor, pulse the pesto, squeezed spinach, lemon juice, and mayonnaise until smoothly combined.
• 4. Toss Together: Pour the creamy pesto mixture over the cooled pasta, then fold in the Parmesan cheese, defrosted peas, pine nuts, salt, and pepper.
• 5. Chill and Serve: Mix everything thoroughly, adjust the seasoning if needed, and serve at room temperature or chilled.