Pasta Salad with Blistered Tomatoes, Arugula, and Pesto
User Reviews
5
3 reviews
Excellent
-
Servings
6
Pasta Salad with Blistered Tomatoes, Arugula, and Pesto
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
Pesto:
- ¼ cup pine nuts
- 4-5 garlic small cloves, chopped
- 2 cups basil fresh leaves
- ½ cup Parmesan Cheese freshly grated
- salt sea salt and freshly cracked, to taste
- black pepper sea salt and freshly cracked, to taste
- ½ cup olive oil
Pasta Salad:
- 1½ cups grape tomatoes baby
- salt sea salt and freshly cracked, to taste
- black pepper sea salt and freshly cracked, to taste
- crushed red pepper flakes to taste
- 8 oz penne pasta cooked in salted water, per package instructions
- 1 cup arugula baby
- ¼ small red onion 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, sliced thinly
- Parmesan Cheese freshly grated
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.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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