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Epicurious

SUMMER PESTO PASTA SALAD

This pasta salad is best served at room temperature. I like to serve this with slices of fresh, warm, crusty italian bread, and a plate of balsamic vinegar swirled with olive oil for dipping.

Recipe information

  • Yield

    Makes about 6 servings

Ingredients

1 16oz. box medium shell or rotini pasta
10 cherry tomatoes, halved
1 ball fresh salted mozzarella, cut into chunks
½ bunch of asparagus
1 6oz. can artichoke hearts, drained, rinsed and chopped
¼ cup pine nuts, toasted
Grated parmesan for topping, if desired
Pesto:
1 ½ (packed) cups of fresh basil leaves
½ teaspoon kosher salt
¼ teaspoon ground black pepper
¼ cup fresh grated Parmesan
2 tablespoons grated Pecorino-Romano
1 teaspoon minced garlic
2/3 cup extra virgin olive oil

Preparation

  1. Bring a large pot of salted water to boil, cook the pasta according to the package directions, until al dente.

    To toast the pine nuts, spread them on a baking sheet and bake in oven set at 350 degrees until golden brown.

    Meanwhile, in a food processor, combine the basil, salt and pepper, until the basil is chopped. Add the cheese and garlic, and while the processor is still going, slowly add the olive oil, until the mixture becomes a smooth sauce. Place pesto in a bowl and set aside.

    Cut the asparagus, so that only the tender part will be used. Discard the tough bottoms. Prepare a large bowl, filed with cold water and ice. Boil the asparagus tops in 1 inch of water covered for 4-5 minutes. Remove, and put the asparagus in the bowl or ice water to stop the cooking. Remove the asparagus from the ice water and cut into 1 inch pieces, on an angle.

    In a large bowl, combine the cooked pasta, tomatoes, mozzarella, artichoke hearts, asparagus, and pine nuts. Pour pesto on top, and toss to coat. Top with grated parmesan if desired.

TagsItalianEuropeanPasta
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