
Prep Time | 20 Minutes |
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Pecan Pesto Pasta Salad
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Ingredients
- 3 cups firmly packed fresh basil leaves
- 3 Tbsp. coarsely chopped fresh Italian parsley
- 2 cloves garlic
- 1/2 cup pecans
- 1/4 cup pignoli (pine) nuts
- 3/4 cup Bertolli® Extra Virgin Olive Oil
- 3/4 cup grated Parmesan cheese
- 1 tsp. salt
- 1/2 tsp. ground black pepper
- 1 lb. penne or spiral pasta, cooked, drained and rinsed with cold water
- 1 large zucchini, julienned
- 2 cups cherry tomatoes, halved
- 1 small red onion, thinly sliced
Directions
- In blender or food processor, process basil, parsley, garlic, pecans and pignoli nuts with 1/2 of the Olive Oil, scraping sides occasionally. While processing, slowly drizzle in remaining Olive Oil until blended. Stir in cheese, salt and pepper; set aside. In large bowl, combine 3/4 cup pesto mixture, pasta, zucchini, tomatoes and red onion. Toss well. If desired, stir in additional pesto. *Store remaining pesto in refrigerator in an airtight container.