 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
|
This salad is best served the day it is made; if it's refrigerated, bring it to room temperature before serving.. The pesto can be made a day ahead of time - just cook the garlic cloves in a small saucepan of boiling water for 1 minute. Garnish with additional shaved or grated parmesan. Ingredients:
3/4 cup pine nuts |
2 medium garlic cloves, unpeeled |
table salt |
1 lb farfalle pasta |
1/4 cup extra virgin olive oil, plus 1 additional tbsp |
3 cups packed basil leaves |
1 cup baby spinach, packed |
1/2 teaspoon ground black pepper |
1 tablespoon fresh lemon lemon, juice of |
3/4 cup finely grated parmesan cheese, plus extra for serving |
6 tablespoons mayonnaise |
1 pint cherry tomatoes, halved |
Directions:
1. Bring 4 quarts water to rolling boil in large pot. Toast pine nuts in small dry skillet over medium heat, shaking pan occasionally, until just golden and fragrant, 4-5 minutes.
2. When water is boiling, add garlic and let cook 1 minutes. Remove garlic with slotted spooon and rinse under cold water to stop cooking; set side to cool. Add 1 tablespoons salt and pasta to water, ,stir to separate, and cook until tender (just past al dente). Reserve 1/4 cup cooking water, drain pasta, toss with 1 tablespoons oil, spread in single layer on rimmed baking sheet, and cool to room temperature, about 30 minutes.
3. When garlic is cool, peel and mince or press through gralic press. Place 1/4 cup nuts, garlic, basil, spinach pepper, lemon juice, remaining 1/4 cup oil, and 1 teaspoons salt in bowl of food processor and process until smooth, scraping sides of bowl if necessary. Add cheese and mayonnaise and process until thoroughly combined. Transfer mixture to large serving bowl. Cover and refrigerate until ready to assemble salad.
4. When pasta is cool, toss with pesto, adding reserved pasta water, 1 tablespoons at a time, until pesto evenly coats pasta. Fold in remaining 1/2 cup nuts. and tomatoes. Serve.
|
|