8 ounces dried trofie, fusilli or farfalle pasta (or your other favorite shape) 2 cups (4 ounces) snap peas, thinly sliced on an angle (may substitute snow peas, asparagus, frozen peas or broccoli ...

Then add the pasta and toss until it’s cloaked in the sauce. It should come together as well as a classic pesto—even better. “I think I now prefer this to the original,” Mr. Bottura said.

Drain the pasta and in a large serving bowl toss with the pesto, diced potato and green beans. Scatter on the remaining 1/4 cup pine nuts and grate the remaining 1 ounce Parmigiano over the pasta.

Lidia reminds us that pasta can open a world of flavorful possibilities. Lidia shares two recipes: Penne with Cauliflower & Green Olive Pesto and Fusilli with Salami & Roasted Peppers.

3. While the pasta is cooking, cut the asparagus into 1 inch pieces. Add the pieces from the bottom third of the stalks to a small food processor. Pulse the asparagus along with the radish leaves ...

In a large mixing bowl, add the cooked pasta, pesto, mayo, sun-dried tomatoes, and arugula. Mix until everything is combined.

12 ounces dried pasta In a food processor, process both cheeses until broken into rough marble-sized pieces, about 10 seconds, then pulse until they have the texture of coarse sand, 5 to 10 pulses ...

3. Transfer the pasta to a large serving bowl. Add 3/4 cup pesto, 1 to 2 tablespoons of the pasta cooking water and toss to combine. Add more pesto or cooking water as needed.

Cook pasta two ways with me - Penne with Olive Pesto and Fusilli with Salami & Peppers. I teach you that serving up pasta can open a world of possibilities. And share my recipes for two very ...