PECAN PESTO PASTA SALAD
- Serves 6
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- prep time: 20 minute(s)
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
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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.
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