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

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.

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.

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 ...

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 ...

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 ...

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.

3. Fusilli Alpha Smoot/Food52 According to Fabio, fusilli is for one thing and one thing only: “You can only make fusilli with pesto. Any other way [of serving it] is a waste of time.” ...

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.