PESTO PASTA SALAD Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 Garlic Cloves, unpeeled
1 LB Farfalle (or other shell-like, tube-like shape).
Salt and Pepper
5 TBS EVOO (extra virgin olive oil).
3 C fresh Basil leaves, lightly bruised
1 C baby Spinach
3/4 C Pine Nuts, toasted
2 TBS Lemon juice
1 1/2 oz Parmesan Cheese, grated (3/4 C) plus extra for serving
6 TBS Mayonnaise
12 oz Cherry Tomatoes, halved or quartered
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Directions: |
Directions:Bring 4 quarts water to boil in a large pot.
Add garlic and cook for 1 min.
Remove garlic with slotted spoon and rinse under cold water to stop cooking; let garlic cool slightly, peel and chop fine; set aside.
Bring pot of water back to boil and add pasta and 1 TBS salt and cook stirring often until al dente.
Drain pasta, reserving 1/4 C cooking water; toss pasta with 1 TBS oil and spread in single layer on rimmed baking sheet. Let pasta cool to room temperature, about 30 minutes.
Process basil, spinach, 1/4 cup pine nuts, lemon juice, garlic, and 1 tsp salt in food processor until smooth, about 30-seconds, scraping down sides of bowl as needed.
Add Parmesan cheese, mayonnaise and remaining 1/4 C oil and process until thoroughly combined; transfer to large bowl.
Toss cooled pasta with pesto, adding reserved cooking water, 1 TBS at a time, until pasta is evenly coated.
Fold in remaining 1/2 C pine nuts and tomatoes. Season with salt and pepper to taste. Serve. |
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Number Of
Servings: |
Number Of
Servings:8 - 10 |
Preparation
Time: |
Preparation
Time:Start to Finish: 1 hour 15 mins |
Personal
Notes: |
Personal
Notes: To Make Ahead:
Cooled pasta can be tossed with half of pesto and refrigerated for up to 3 days; refrigerate remaining pesto separately, covered with 1 TBS oil.
To serve, microwave pasta to remove chill, 1 - 2 mins, then toss pasta with reserved pesto (brought to room temp), adding hot water as needed, 1 TBS at a time to evenly coat and continue with last step in recipe.
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