Wednesday, June 8, 2011

Pesto Pasta Salad

     When we went to Italy several years ago, I tasted pesto for the first time in a little hotel in the Cinque Terre and loved it!  The tour guide had arranged a demonstration on making pesto because that is one of the specialties in that part of Italy.  When I saw how easy it was to make, I decided right then I would be growing basil so that I could try duplicating the wonderful taste of fresh pesto.
     Last year my basil didn't do well, so I have been looking forward to a new crop this year.  A couple of days ago I noticed the four plants I have growing had almost enough leaves to make pesto, and then the weekly email came from Cook's Illustrated highlighting a Pesto Pasta Salad.  I could hardly wait to get to the grocery store for pine nuts and baby spinach so I could try it!  My basil had only grown enough to produce two cups of leaves so I had to reduce the recipe ingredients by one third, which still made a large amount of salad.
     Of course, as soon as I put the salad together, I had to taste it.  I was so hungry for pesto that I couldn't wait for it to cool completely in the refrigerator.  It was wonderful lukewarm, so I imagine it will be even better cold.  If it isn't, I'll let you know.  I'm thinking it also would be really good with cooked chicken added to serve as a main dish.
    For any pesto lovers out there--I highly recommend this salad!  (I also posted the recipe under "Salads" on the "Recipes" page.)

Pesto Pasta Salad
     Bring 4 quarts of water and 1 T. salt to a boil.  Drop in 2 cloves garlic and blanch 1 minute.  Remove garlic and set it aside, then add 1 lb. Farfalle pasta to the boiling water.  Cook till well done—about 12 minutes.  Drain pasta and toss with 1 T. olive oil.  Spread on baking sheet to cool.
     Add to food processor:
3 c. basil leaves
1 c. baby spinach leaves
¼ c. olive oil
2 T. lemon juice
½ t. pepper
¼ c. pine nuts
1 t. salt
¾ c. (1 ½ oz.) fresh grated Parmesan
6 T. mayonnaise
    Process till smooth.
    Add cooled pasta to large bowl.  Toss with 1 pint cherry tomatoes, halved or quartered, depending on size and preference.  Add pesto mixture and ½ c. toasted pine nuts.  Mix well and refrigerate till well chilled.

2 comments:

Anonymous said...

Sounds yummy! When you say to "blanche" the garlic, what does that mean?
Thanks

Country Girl said...

It means to cook slightly in boiling water.

FYI: Often when freezing vegetables--like green beans--it is recommended to blanch them first, i.e. drop them in boiling water for 2 or 3 minutes before then placing them in ice water to cool quickly and then placing the vegetables in freezer bags and into the freezer. Hope this explanation helps. :o)