Lemon Pesto Pasta And Cherry Tomato Salad
Simple but very good!….
This salad may be made up to 1 hour in advance, cooked chopped chicken is a great addition to this salad.. since you are only using about 3/4 cup of the pesto refrigerate or freeze the rest for another time
Servings 4-6 (pesto/1-1/2 cups)
INGREDIENTS:
1 pound bow tie pasta (also called farfalle)
3/4 to 1 cup prepared lemon pesto (see recipe below)
1/2 pint cherry tomatoes
1 to 1-1/3 cups crumbled feta cheese
salt and freshly ground black pepper
olive oil, as needed
LEMON PESTO:
5 big handfuls basil leaves (about 2 hefty bunches)
1/2 cup pine nuts or 3/4 cup walnuts
1/2 cup freshly grated Parmesan
juice of 1 small lemon
2 large garlic cloves, coarsely chopped
3/4 cup extra-virgin olive oil, divided
1/2 teaspoon salt, or to taste
INSTRUCTIONS:———————————–
For the pesto; place all ingredients with 1/2 cup of the oil in a processor and process, while the machine is running gradually drizzle in the remaining 1/4 cup of oil until pesto is thick and smooth.
Season with salt to taste, start with 1/2 teaspoon and add in more if needed
Set pesto aside until ready to use.
Bring a large pot of salted water to boil stir in the bow ties and cook stirring occasionally until al dente (leave the pasta slightly firm).
Drain the pasta then immediately run it under cold water, then drain very well.
Transfer the pasta into a large serving bowl, then stir in the pesto until the pasta is coated.
Mix in the cherry tomatoes and the crumbled feta, then season with salt and pepper to taste (if the salad seems to dry add in more olive oil).
Related posts:
- Kitten’s Cherry Tomato and Feta Salad
Kitten’s Chicken Pesto Pasta Salad
Greek Cherry Tomato And Fresh Herb Salad With Feta
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