Pesto Pasta

Pasta Grazie!

A light and refreshing pasta made with fresh basil pesto.

Pesto Pasta

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Cuisine Italian
Servings 4 servings
Calories 540 kcal

Ingredients
  

  • 1 lb fusilli or rotini pasta
  • 2 cups fresh basil leaves, packed
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup pine nuts
  • 3 cloves garlic, minced
  • 1/2 cup extra-virgin olive oil
  • Salt and black pepper to taste
  • 1 pint cherry tomatoes, halved
  • 1/2 cup cubed mozzarella cheese
  • 1/4 cup chopped fresh parsley

Instructions
 

  • Cook the pasta according to package directions until al dente.
  • Drain and rinse with cold water to stop the cooking process.
  • While the pasta is cooking, make the pesto sauce. In a food processor or blender, combine the basil leaves, Parmesan cheese, pine nuts, garlic, and olive oil. Process until smooth, adding more olive oil if needed to achieve a smooth consistency. Season with salt and black pepper to taste.
  • In a large mixing bowl, combine the cooked pasta, cherry tomatoes, mozzarella cheese, and chopped parsley.
  • Pour the pesto sauce over the pasta mix, stirring to coat evenly.
  • Chill the pasta in the refrigerator for at least 30 minutes before serving.
  • Serve the pasta salad cold, garnished with additional Parmesan cheese and fresh basil leaves if desired.

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