Pesto Pasta Salad

This is a nice way to have a healthy meal with fresh ingredients, when they are in season of course. This recipe requires a food processor and is best made well before serving. Serves four as an entree, more as a side.

Ingredients

• Pesto
  • 2 oz Extra-virgin olive oil
  • 2 TBL Walnuts – toasted
  • 2 Garlic cloves – peeled
  • 1/2 cup Parmesan cheese – grated
  • 1/2 cup Basil leaves
  • 1/2 tsp Kosher salt
  • Ground pepper to taste
• Salad
  • 8 oz Orecchiette pasta
  • 30 Black Kalamata olives – chopped
  • 1.5 cups Spinach – sliced
  • 1 cup Cherry tomatoes – halved
  • 0.5 cup Feta cheese 0 crumbled
  • 0.5 cup Parmesan cheese – grated
  • 0.25 cup Sun-dried tomatoes

Process

1. Mise en Place: Measure and prepare your ingredients prior to starting.
2. Make Pesto
   1. Combine nuts, oil and garlic in a food processor and pulse until smooth.
   2. Add Basil, salt and pepper and pulse until smooth.
   3. Turn into bowl and fold in cheese.
   4. Put in fridge until ready.
3. Make Salad
   1. Boil salted water and cook pasta until al dente.
   2. Drain and let cool.
   3. Add pesto to pasta and toss.
   4. Add remaining ingredients and gently toss.