Recipes

Pesto Pasta Salad

Cindy Anschtz Barbieri|

Pesto Pasta Salad
4 (1 ratings)
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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. Click here to see more recipes on Cindy's Table.
Servings
6
Ingredients
  • 1 cup fresh basil
  • 1/2 cup fresh parsley
  • 2 cloves garlic, peeled and cut in half
  • 1/4 cup frozen peas
  • 3/4 cup spinach (thawed and squeezed)
  • 1/2 cup freshly grated parmesan cheese
  • 2 tablespoon 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
  • 1 pound pasta
  • 1 cup low-sodium chicken broth
  • 1/2 recipe of the pesto
  • 1/2 cup frozen peas, thawed
  • 2-4 tablespoon pine nuts, plus extra for topping
  • 1/4 cup grated parmesan cheese, plus more for topping
Directions
  1. Combine all of the ingredients in a food processor or blender and purée. Add more olive oil if needed. Taste for additional seasonings.
  2. 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.
  3. 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.
  4. Cover and either keep warm for serving or refrigerate pasta until cold to use later. Before serving, garnish with pine nuts and Parmesan cheese.
 
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