Fresh Pesto Pasta (Print Version)
# Ingredients:
→ Pasta
01 -
One tablespoon of salt, for cooking the pasta
02 -
350g (12oz) of spiral-shaped pasta like fusilli, or another choice you like
→ Homemade Pesto
03 -
Two cups of fresh basil leaves, tightly packed
04 -
7 tablespoons of extra virgin olive oil
05 -
A small clove of garlic, minced finely
06 -
1/4 teaspoon of black pepper
07 -
Half a teaspoon of kosher or cooking salt
08 -
Two tablespoons of toasted nuts—pinenuts, walnuts, cashews, or almonds are all great!
09 -
Half a cup of parmesan, finely grated
→ Salad
10 -
220g (7oz) of baby bocconcini, drained and halved
11 -
Half a teaspoon of kosher or cooking salt
12 -
Two tablespoons of mayonnaise (S&W or Hellman's both work)
13 -
A handful of small basil leaves, optional for garnish
14 -
1 cup (40g) of baby arugula or rocket leaves, tightly packed
15 -
250g (about 1 heaping cup) of cherry tomatoes, halved
# Instructions:
01 -
Fill a large pot with 3 liters of water, bring it to a rolling boil, and season with some salt. Toss in the pasta and cook it for a minute longer than the time on the packet. Drain it well, rinse briefly under cold water, and leave it aside to cool completely.
02 -
Add all the pesto ingredients to a tall jug, then blend everything with a stick blender until mostly smooth. A few flecks of basil left in the mix are totally fine!
03 -
In a big bowl, stir together the cooked pasta, mayonnaise, and pesto until evenly coated. Gently fold in the tomatoes and bocconcini. Finally, toss in the arugula leaves lightly to combine everything.
04 -
Scoop the salad into a nice serving bowl and, if you'd like, sprinkle a few small basil leaves on top as a finishing touch.
# Notes:
01 -
Feeds 4-5 as a main dish, or 8-10 as a side option
02 -
For the best flavor, choose fresh pesto from the chilled section instead of a shelf-stable jar
03 -
Mayonnaise helps keep it from drying out, but olive oil works as a swap if needed
04 -
Store any extras in a sealed container - stays good up to two days