Name: Pesto Pasta Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb. short pasta, such as fusilli or penne; 1/4 c. pine nuts; 3 cloves garlic, minced; 1 c. basil leaves; 1/4 c. finely grated Parmesan, plus more for serving; 1/4 c. extra-virgin olive oil; 2 tsp. lemon juice; 1 tsp. kosher salt; 1 pt. grape or cherry tomatoes, halved lengthwise

AnnMarie’s Recipes

Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve ¼ cup pasta water, then drain pasta in a colander. Rinse and transfer pasta to a large bowl to cool.

Meanwhile, in a small skillet over medium-low heat, cook pine nuts until just beginning to brown, 6 to 8 minutes. Add garlic and cook until softened and fragrant, about 1 minute. Let cool.

In the bowl of a food processor, combine pine nut-garlic mixture, basil, Parmesan, oil, lemon juice, and salt. Pulse five or six times until mostly smooth. Add reserved pasta water, 1 tablespoon at a time, and pulse to reach desired texture.

Add pesto and cherry tomatoes to the pasta and toss to combine. Serve topped with additional Parmesan.

1 lb. short pasta, such as fusilli or penne

1/4 c. finely grated Parmesan, plus more for serving

1 pt. grape or cherry tomatoes, halved lengthwise

Pesto Pasta Salad

Ingredients

Directions

Nutrition