Pesto Pasta Salad

Staff Writer
Pesto Pasta Salad
Cindy’s Table

The pesto in this recipe is a great one to make in bulk and keep on hand whenever you're looking to add a little flavor to pasta, a rice salad, or to even spread on a loaf of bread.

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6
Servings
581
Calories Per Serving
Deliver Ingredients

Notes

Note: I thawed a box of chopped spinach and squeezed the liquid. I only used 1/2 cup of spinach and used the rest for a Greek omelette with the remaining spinach, tomatoes, and feta cheese! If you have fresh baby spinach handy then go ahead and use for the pesto!

Ingredients

For the pesto

  • 1 Cup fresh basil
  • 1/2 Cup fresh parsley
  • 2 cloves garlic, peeled and cut in half
  • 1/4 Cup frozen peas
  • 3/4 Cups spinach (thawed and squeezed)
  • 1/2 Cup freshly grated Parmesan cheese
  • 2 Tablespoons pine nuts or walnuts
  • 1/2 Teaspoon sea salt
  • 1 Teaspoon freshly ground pepper
  • 1/4 Cup red pepper flakes (optional)
  • 1/4 Cup olive oil, plus more if needed

For the pasta

  • 1 Pound pasta
  • 1 Cup low-sodium chicken broth
  • 1/2 recipe of the pesto
  • 1/2 Cup frozen peas, thawed
  • 2-4 Tablespoons pine nuts, plus extra for topping
  • 1/4 Cup grated Parmesan cheese, plus more for topping

Directions

For the pesto

Combine all of the ingredients in a food processor or blender and purée. Add more olive oil if needed. Taste for additional seasonings.

 

For the pasta

Cook the pasta in salted water according to the package instructions. Drain and add to a large serving bowl. Reserve 1 cup of pasta water and then drain rest. Take the chicken stock and add into hot pasta water to dissolve.

Add the pesto, peas, pine nuts, and ¼ cup of the Parmesan cheese and toss together. Add the chicken broth liquid if mixture is a little too thick.

Cover and either keep warm for serving or refrigerate pasta until cold to use later. Before serving, garnish with pine nuts and Parmesan cheese.

 

Pesto Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Pesto Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Nutritional Facts

Total Fat
28g
44%
Sugar
4g
N/A
Saturated Fat
6g
29%
Cholesterol
12mg
4%
Protein
20g
39%
Carbs
63g
21%
Vitamin A
160µg
18%
Vitamin B12
0.2µg
3.9%
Vitamin B6
0.2mg
10.8%
Vitamin C
16mg
26%
Vitamin E
4mg
18%
Vitamin K
227µg
100%
Calcium
270mg
27%
Fiber
4g
17%
Folate (food)
60µg
N/A
Folate equivalent (total)
60µg
15%
Iron
3mg
19%
Magnesium
98mg
25%
Monounsaturated
15g
N/A
Niacin (B3)
3mg
15%
Phosphorus
356mg
51%
Polyunsaturated
6g
N/A
Potassium
436mg
12%
Riboflavin (B2)
0.2mg
10.9%
Sodium
433mg
18%
Thiamin (B1)
0.2mg
11.3%
Zinc
3mg
17%

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