Pasta Salad With Pesto

Ingredients

3⁄4 cup pine nuts
2 garlic cloves, unpeeled
Salt
1 pound farfalle
5 tablespoons extra-virgin olive oil
3 cups fresh basil leaves
1 ounce (1 cup) baby spinach
1⁄2 teaspoon pepper
2 tablespoons lemon juice
1-1⁄2 ounces Parmesan cheese, grated fine (3⁄4 cup), plus extra for serving
6 tablespoons mayonnaise
12 ounces cherry tomatoes, quartered, or grape tomatoes, halved (optional)

Instructions

Bring 4 quarts water to boil in large pot over high heat. Toast pine nuts in small dry skillet over medium heat, shaking pan occasionally, until just golden and fragrant, 4 to 5 minutes.
When water is boiling, add garlic and let cook 1 minute. Remove garlic with slotted spoon and rinse under cold water to stop cooking; set aside and let cool. Add 1 tablespoon salt and pasta to water, stir to separate, and cook until tender (just past al dente). Reserve 1⁄4 cup cooking water, drain pasta, toss with 1 tablespoon oil, spread in single layer on rimmed baking sheet, and let cool to room temperature, about 30 minutes.
When garlic is cool, peel and mince or press through garlic press. Place 1⁄4 cup nuts, garlic, basil, spinach, pepper, lemon juice, remaining 1⁄4 cup oil, and 1 teaspoon salt in bowl of food processor and process until smooth, scraping sides of bowl as necessary. Add cheese and mayonnaise and process until thoroughly combined. Transfer mixture to large serving bowl. Cover and refrigerate until ready to assemble salad.
When pasta is cool, toss with pesto, adding reserved pasta water, 1 tablespoon at a time, until pesto evenly coats pasta. Fold in remaining 1⁄2 cup nuts and tomatoes, if using; serve with extra Parmesan.

Pasta Salad With Pesto

Ingredients

Instructions

Tags

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