A light and refreshing pasta made with fresh basil pesto.
Pesto Pasta
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.
