Summer Pasta Salad with Pesto Vinaigrette

Summer Pasta Salad with Pesto Vinaigrette
Photo by www.finecooking.com

Ingredients

  • 1 Tbs. olive oil
  • ½ cup fresh, finely grated Parmigiano Reggiano
  • Freshly ground pepper
  • ½ cup extra-virgin olive oil
  • 1 cup fresh or frozen peas
  • ½ lb. dried campanelle, cavatappi, or other short, chunky pasta shape
  • 3 Tbs. red- or white-wine vinegar
  • + 10 more ingredients
    • ¾ tsp. kosher salt
    • 2 cups cherry tomatoes, halved
    • ¾ lb. green beans or wax beans (or a mix), trimmed and cut into 2-inch lengths
    • 3 Tbs. pine nuts, toasted
    • ½ tsp. finely grated lemon zest
    • 2 Tbs. fresh lemon juice
    • 2 tsp. finely chopped garlic
    • kosher salt
    • Freshly ground black pepper
    • 1-½ cups lightly packed fresh basil leaves

Put the basil, olive oil, Parmigiano, vinegar, lemon juice, garlic, and lemon zest in a blender. Blend until smooth. Season with salt and pepper to taste

View full recipe at Fine Cooking

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