Fresh pasta tossed with basil pesto, cherry tomatoes, and parmesan for a bright, summery dish.
# What You Need:
→ Pasta
01 - 10.5 oz short pasta such as fusilli, penne, or farfalle
02 - Salt for boiling water
→ Pesto
03 - 1.75 oz fresh basil leaves
04 - 1.4 oz pine nuts, lightly toasted
05 - 1 garlic clove
06 - 1.75 oz parmesan cheese, grated
07 - 3.4 fl oz extra virgin olive oil
08 - Salt and freshly ground black pepper to taste
→ Salad Add-ins
09 - 8.8 oz cherry tomatoes, halved
10 - 1.75 oz baby arugula, optional
11 - 1 oz parmesan shavings for garnish
12 - Zest of 1 lemon
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain and rinse under cold water to cool quickly. Set aside.
02 - While the pasta cooks, combine basil leaves, pine nuts, garlic, and grated parmesan in a food processor and blend until finely chopped. Gradually add olive oil while blending until a smooth sauce forms. Season with salt and pepper.
03 - In a large mixing bowl, combine the cooled pasta, cherry tomatoes, and arugula if using.
04 - Add the pesto and toss thoroughly to coat all ingredients. Adjust seasoning if needed.
05 - Transfer the salad to a serving platter. Top with parmesan shavings and lemon zest. Serve immediately, or chill for up to 2 hours before serving.
