Fresh Pasta Pesto (Print Version)
# Ingredients:
→ Pasta
01 -
1 tablespoon salt to boil the pasta water
02 -
350g (12oz) spirals, like fusilli or any type you prefer
→ Homemade Pesto
03 -
7 tablespoons good-quality extra virgin olive oil
04 -
1 tiny garlic clove, finely chopped
05 -
1/4 teaspoon freshly ground black pepper
06 -
1/2 teaspoon kosher or cooking salt
07 -
1/2 cup parmesan, grated super fine
08 -
2 cups packed fresh basil leaves
09 -
2 tablespoons pine nuts (toast them or use almonds, walnuts, or cashews)
→ Salad
10 -
220g (7 oz) baby bocconcini, drained and split into halves
11 -
250g (around 1 cup) cherry tomatoes, slice in half
12 -
2 tablespoons of mayo (like S&W or Hellman's)
13 -
Tiny baby basil leaves for topping if you'd like
14 -
40g (1 cup) packed arugula or baby rocket leaves
15 -
1/2 teaspoon kosher/cooking salt
# Instructions:
01 -
Fill a big pot with 3 liters of water and get it boiling. Add salt and pasta, cook 1 minute longer than the packet instructs. Rinse with cold water, drain fully, and let it cool entirely.
02 -
Dump the pesto ingredients into a tall jug. Use a stick blender to blitz everything to a mostly smooth texture, leaving a few green specks for a fresh look.
03 -
Stir the cooked, cooled pasta with mayo and pesto in a bowl. Toss in halved tomatoes and bocconcini, then lightly mix the arugula or rocket into the dish.
04 -
Spoon the salad into a serving dish and sprinkle some basil leaves on top, if you want.
# Notes:
01 -
Feeds 4-5 for a full meal or 8-10 as a smaller side dish
02 -
Chilled pesto from the fridge section tastes better than shelf-stable ones
03 -
Mayo stops pasta from drying out, or swap it for more olive oil if you'd like
04 -
Store leftovers in a sealed container for up to two days