(Scroll down for a complete Father's Day menu, shopping list, and accompanying recipes.)
I am pleased to present my first recipe as a member of Barefoot Thursdays, a twice monthly blogger's group dedicated to recreating the Barefoot Contessa's delectable recipes at home. You already know I have Ina envy. (You can read about that here.) Join in and make Ina's irrestible meals for your family on the cheap.
I can't resist creating a healthier profile for some of Ina's notoriously decadent dishes. If you want to celebrate life and throw caution to the wind, you can make Ina's recipe this way.
Lightened Up Pasta, Pesto, and Peas
Estimated Cost: $5.00 for a tremendously huge batch
Notes: Homemade pesto would be best here, if you have the time-and the basil.
1 lb. medium pasta shapes (I used a combo of farfalle and campanelle)
2 tablespoons olive oil
1/3 cup prepared pesto (I used Classico in a jar)
1 (10 ounce package) frozen spinach, defrosted and squeezed dry
juice of one lemon
heaping 1/3 cup mayonnaise or whole milk yogurt
1/2 cup parmesan cheese, shaved or grated
1 and 1/2 cups frozen peas, defrosted
Cook pasta according to package directions. Reserve 1/2 cup cooking liquid. Toss with olive oil and cool to room temperature. In the bowl of a blender or food processor, combine reserved cooking liquid, pesto, spinach, lemon juice, and mayonnaise. Add the pesto mixture to the cooled pasta and season to taste with salt and pepper. Sprinkle with pine nuts, if desired.
Coming Tomorrow:
Grilled Rib Eye Steak with Horseradish Thyme Compote...
