A summer pesto pasta salad made with homemade pesto. This recipe can be served as a vegetarian main or side. You can also serve it cold or at room temperature so it's great for entertaining.
Pesto
Ingredients
⅓ cup pine nuts, toasted
3 cups fresh basil leaves
1 garlic clove, crushed
⅔ cup (80 g) Perfect Italiano™ Parmesan, grated
⅔ cup (165 ml) olive oil
Method
To make pesto, place the pine nuts, basil, garlic, Parmesan and olive oil in a small food processor and process until finely chopped.
Salad
Ingredients
1 packet (300 g) bow tie pasta
150 g Mozzarella
250 g punnet cherry tomatoes, halved
Salt and pepper, to taste
Extra fresh basil leaves, to garnish
Extra toasted pine nuts, to serve
Method
Cook pasta in a large saucepan of boiling, salted water for about 10 minutes, or until tender. Drain. Rinse under cold water. Drain well
Cut the Mozzarella block into 1½ cm cubes
Place pasta, tomatoes, mozzarella and half the pesto in a large bowl. Season with salt and pepper. Toss well to combine. Reserve remaining pesto for another use
Garnish with extra fresh basil leaves. Scatter with extra toasted pine nuts
Tips & Hints
Salad can be served at room temperature or cold.
Freeze reserved pesto in a snap lock bag for up to one month.
