Pasta Salad with Blistered Tomatoes, Arugula, and Pesto

Name: Pasta Salad with Blistered Tomatoes, Arugula, and Pesto
Yield: 6 serving
Ingredients: ¼ cup pine nuts; 4-5 small cloves of garlic, chopped; 2 cups fresh basil leaves; ½ cup Parmesan, freshly grated; Sea salt and freshly cracked pepper, to taste; ½ cup olive oil; 1½ cups baby grape tomatoes; Sea salt and freshly cracked pepper, to taste; Crushed red pepper flakes, to taste; 8 oz penne pasta, cooked in salted water, per package instructions; 1 cup baby arugula; ¼ small red onion, sliced thinly; Parmesan, freshly grated

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5.0

3 reviews

Excellent

Servings
6

Pasta Salad with Blistered Tomatoes, Arugula, and Pesto

Kian Meyer

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings

Pesto:

¼ cup pine nuts
4-5 small cloves of garlic, chopped
2 cups fresh basil leaves
½ cup Parmesan, freshly grated
Sea salt and freshly cracked pepper, to taste
½ cup olive oil

Pasta Salad:

1½ cups baby grape tomatoes
Sea salt and freshly cracked pepper, to taste
Crushed red pepper flakes, to taste
8 oz penne pasta, cooked in salted water, per package instructions
1 cup baby arugula
¼ small red onion, sliced thinly Side Note: If the red onion's flavor is too strong, soak the slices in ice water for 10-15 minutes then drain on paper towels before tossing in the pasta.
Parmesan, freshly grated

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Instructions

Pesto:

Make the pesto by first toasting the pine nuts in a dry skillet over medium heat, for 3-5 minutes or until golden brown. Set aside to allow toasted pine nuts to cool.
In your food processor (or with a mortar and pestle) add garlic and cooled pine nuts then pulse until chopped.
Add basil leaves, Parmesan cheese, a bit of sea salt, and freshly cracked pepper, to taste, then pulse until well blended.
Slowly pour the olive oil in while the mixer is on. Make sure to scrape the sides then pulse again until thoroughly mixed. Taste and re-season with salt and pepper if necessary. Seal container with a tight fighting lid and set aside to allow flavors to mingle.

Pasta Salad:

Heat two teaspoons of olive oil in a large skillet over medium-high heat.
Add the tomatoes then season with sea salt, freshly cracked pepper, and crushed red pepper flakes, to taste. Cook, stirring occasionally, for 3-4 minutes, or until the tomatoes have a few blisters but have not burst. Remove from heat and allow to cool.
Cook the penne in well-salted boiling water per package instructions until al dente.
Drain and rinse under cold water to stop the cooking; drain as much water as possible.
Place into a large bowl and toss the pasta with some pesto, to taste, until evenly coated. Place into the refrigerator to allow flavors to mingle for 15 minutes.
Gently toss the tomatoes, arugula, and red onion with the pesto-coated penne. Sprinkle with freshly grated parmesan and some cracked black pepper, to taste. Serve and enjoy.
Store leftovers in an airtight container in the refrigerator.