Pesto Pasta Treat (Print Version)
# Ingredients:
→ Pasta
01 -
1 tbsp salt for the pasta water
02 -
350g (12oz) fusilli or any spiral-shaped pasta
→ Homemade Pesto
03 -
2 cups packed fresh basil leaves
04 -
7 tbsp good-quality olive oil (extra virgin)
05 -
A small garlic clove, finely chopped
06 -
1/4 tsp ground black pepper
07 -
2 tbsp pinenuts; can swap for almonds, walnuts, or cashews
08 -
1/2 cup parmesan, freshly grated
09 -
1/2 tsp kosher or cooking salt
→ Salad
10 -
A handful of mini basil leaves for a finishing touch (optional)
11 -
220g (7oz) baby bocconcini, halved after draining
12 -
1 cup (40g) of baby arugula leaves packed together
13 -
250g (about 1 cup, heaped) cherry tomatoes, sliced in half
14 -
1/2 tsp kosher or regular cooking salt
15 -
2 tbsp mayonnaise (recommend Hellman’s or S&W brands)
# Instructions:
01 -
Fill a large pot with 3 liters of water, season with salt, and boil. Cook pasta for the time stated on the packet plus an extra minute. Rinse with cool water after draining, and let it cool completely.
02 -
Add all pesto ingredients to a tall container and blend with a stick blender until mostly smooth, leaving little green specks visible.
03 -
Mix the cooled pasta with pesto and mayo in a large bowl. Toss in bocconcini and tomato halves, mixing gently. Gently fold in the arugula just before serving.
04 -
Scoop into a serving dish and, if you'd like, add some fresh basil on top for decoration.
# Notes:
01 -
Feeds 4-5 for a main course or about 8-10 people as a side.
02 -
Refrigerated pesto works better flavor-wise than shelf-stable versions.
03 -
Mayo keeps the dish from being dry, but you could swap it for more olive oil if needed.
04 -
Leftovers stay fresh for 2 days in an airtight box in the fridge.