Pasta Salad with Pesto

Pasta runs in my veins. I swear I must be Italian.  Or it could be I'm addicted to carbs. Huh! No matter, this was an easy and super delicious salad.  Try it.

I used cheese filled spinach tortellini instead of farfalle (bow tie pasta) because I wanted a bit more substance. And it was scrumptious!

Photo by Cook's Illustrated

Pasta Salad with Pesto
Recipe from Cook's Illustrated
Serves: 8

• 3/4 c pine nuts
• 2 cloves garlic, chopped
• 1 lb pasta (farfalle or tortellini)
• 1/4 c extra virgin olive oil
• 3 c packed fresh basil leaves
• 1 c packed baby spinach
• Salt and pepper to taste
• 2 T lemon juice
• 1 1/2 oz Parmesan cheese, finely grated
• 6 T mayonnaise
• 1 pint cherry tomatoes, halved

Cook pasta according to package. Reserve 1/4 cup pasta water. Drain, rinse in cold water, and let dry.

Toast pine nuts and set aside.

In a food processor combine: 1/4 c pine nuts, garlic, basil, spinach, salt and pepper, lemon juice, and olive oil.  Process until smooth. Add cheese and mayonnaise and process thoroughly.

When pasta is cooled, toss with pesto, remaining pine nuts, cherry tomatoes and as much reserved pasta water (one tablespoon at a time) to make a loose dressing.