Pesto pasta salad
This simple pesto pasta salad is dressed with fresh basil pesto. You will only need half of the pesto for this recipe: keep the rest for another meal - it’s delicious with Mediterranean vegetables, fish or chicken, or, of course, stirred through freshly cooked linguine. Each serving (based on 3 servings) provides 602 kcal, 23g protein, 46g carbohydrates (of which 4g sugars), 35g fat (of which 11g saturates), 6g fibre and 1.5g salt.
Ingredients
- Garlic2 კბილი
- Olive Oil6 სუფრის-კოვზი
- Lemon¼ ცალი
Instructions
5 steps- 1
To make the pesto, tip the basil into a food processor, add 40g/1½oz toasted pine nuts and the garlic. Season with salt and pepper and whizz until roughly chopped.
- 2
Add 3 tablespoons of olive oil and whizz again, occasionally scraping down the sides with a rubber spatula. Add a further 3 tablespoons of olive oil and whizz again until almost smooth. Scrape the mixture into a bowl and stir in the grated Parmesan. Add more salt and pepper to taste, cover and place in the fridge until needed.
- 3
Cook the pasta in a large saucepan of salted boiling water according to the packet instructions. Add the beans to the pan for the last minute of cooking time. Drain the pasta and beans in a colander and refresh under cold running water to stop the cooking process. Leave to drain well.
- 4
Tip the drained pasta and beans into a large bowl. Add the cherry and sun-blush tomatoes, half of the pesto, the remaining olive oil, lemon zest and juice and mix well to coat the pasta in the pesto.
- 5
Add the mozzarella to the bowl with the rocket and stir gently to combine. Garnish with basil leaves and the remaining toasted pine nuts.
Nutrition
1 serving ≈ 375 g
Nutrition values are estimates. - means data is unavailable.
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