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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This pasta salad can be made the usual way with basil or, for the more adventurous, with mint. Ingredients:
1 lb farfalle pasta |
1/2 cup pine nuts |
4 garlic cloves |
3 cups fresh basil leaves |
1 cup olive oil |
1/2 cup parmesan cheese, grated |
2 tablespoons lemon juice |
salt and pepper |
1/2 cup peas, defrosted |
1 cup english cucumber, diced |
4 green onions, sliced |
Directions:
1. Cook the pasta according to the package directions.
2. Drain and rinse with cold water; drain again.
3. In a food processor or blender, process the pine nuts, garlic and basil leaves until finely chopped.
4. With the processor running, pour in the olive oil until combined.
5. Add the cheese, lemon juice, salt and pepper.
6. Toss the pesto with the pasta.
7. Mix in the peas, cucumber and green onions.
8. Serve garnished with basil leaves.
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