• Elisa Juarez

Italian Pesto Pasta Salad

Better Homes & Gardens, August 2013

The key to this easy dish is quality pesto. If you have a few extra minutes, make your own: In a food processor combine 2 cups packed fresh basil leaves, 1/4 cup toasted pine nuts, 1/4 cup grated Parmigiano-Reggiano cheese, 3 T. extra-virgin olive oil, 2 T. water, 1 clove garlic, and 1/2 tsp. each salt and fresh ground pepper. Process until desired consistency.


8 oz. elbow macaroni 1 7-to-8-oz. jar purchased basil pesto 1/4cup red wine vinegar 1/2tsp. kosher salt 2 15-oz. cans cannellini beans, rinsed and drained 1/2 5-oz. pkg. baby arugula (3 cups) 2 oz. Parmigiano-Reggiano cheese, shaved 1/4 cup pine nuts, toasted


1. Cook macaroni according to package directions. Drain and rinse well under cold water; set aside. 2. In a large bowl stir together pesto, vinegar, and salt. Add beans, cooked macaroni, arugula, half of the pine nuts. Toss well. Serve at once or cover and chill up to 6 hours. Top with remaining cheese and pine nuts before serving.



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