Back

Basil Pesto Pimavera Pasta Salad

Description
Preparation
30 minutes
Cooking
Portions
4 servings

Ingredients

For the basil pesto:

  • 125 ml (1/2 cup) olive oil
  • 2 garlic cloves
  • 125 ml (1/2 cup) pine nuts
  • 500 ml (2 cups) basil leaves (compated)
  • 125 ml (1/2 cup) grated parmesan

For the salad:

  • 250 g farfalles (or other short pasta)
  • 1 red onion
  • 1 red pepper
  • 1/2 cucumber
  • 45 ml (3 tablespoons) basil pesto
  • 30 ml (2 tablespoons) olive oil
  • 30 ml (2 tablespoons) lemon juice
  • 5 ml (1 teaspoon) lemon zest
  • 16 black olives (pitted)
  • Salt & pepper (to taste)

Preparation

  1. In a personal blender, pour half of the olive oil for the pesto. 
  2. Add garlic and pine nuts. Mix a few seconds. 
  3. Add basil and remainder of olive oil, little by little by pulsing a few times before adding more basil. 
  4. Add parmesan and mix a few seconds. Set aside. 
  5. In a saucepan, bring to a boil salted water and cook pasta until al dente. Strain under cold water. 
  6. While pasta is cooking, mince onion. 
  7. Dice red pepper and cucumber. 
  8. In a large bowl, mix pesto with oil. 
  9. Add juice and lemon zest, vegetables and olives. Add salt & pepper to taste. 
  10. Add pasta and mix all ingredients together.

Source: © Pratico-Pratiques 2017

Products used in this recipes

  1. Best seller
    1103-0951030060000-1.jpg
  2. Best seller
    1096-0951140060000-1.jpg

Add a review

Your Rating