Pesto Pasta Salad

• portions: 4 servings
• temps actif: 15 minutes
• temps total: 30 minutes

Ingrédients

1 lb. short pasta, such as fusilli or penne

1/4 c. pine nuts

3 cloves garlic, minced

1 c. basil leaves

1/4 c. finely grated Parmesan, plus more for serving

1/4 c. extra-virgin olive oil

2 tsp. lemon juice

1 tsp. kosher salt

1 pt. grape or cherry tomatoes, halved lengthwise

Instructions

Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve ¼ cup pasta water, then drain pasta in a colander. Rinse and transfer pasta to a large bowl to cool.

Meanwhile, in a small skillet over medium-low heat, cook pine nuts until just beginning to brown, 6 to 8 minutes. Add garlic and cook until softened and fragrant, about 1 minute. Let cool.

In the bowl of a food processor, combine pine nut-garlic mixture, basil, Parmesan, oil, lemon juice, and salt. Pulse five or six times until mostly smooth. Add reserved pasta water, 1 tablespoon at a time, and pulse to reach desired texture.

Add pesto and cherry tomatoes to the pasta and toss to combine. Serve topped with additional Parmesan.

Nutrition

• Calories: 654
• Lipides Totaux: 24 g
• Lipides Saturés: 4 g
• Acides Gras Trans: 0 g
• Cholestérol: 6 mg
• Sodium: 565 mg
• Glucides Totaux: 85 g
• Fibres Diététiques: 5 g
• Sucres Totaux: 6 g
• Protéines: 20 g