A refreshing mix of pasta, basil pesto, juicy cherry tomatoes, and parmesan, perfect for warm days.
# Ingredient list:
→ Pasta
01 - 10.5 oz short pasta such as fusilli, penne, or farfalle
02 - Salt for boiling water
→ Pesto
03 - 1.75 oz fresh basil leaves
04 - 1.4 oz pine nuts, lightly toasted
05 - 1 garlic clove
06 - 1.75 oz parmesan cheese, grated
07 - 3.4 fl oz extra virgin olive oil
08 - Salt and freshly ground black pepper to taste
→ Salad Components
09 - 8.8 oz cherry tomatoes, halved
10 - 1.75 oz baby arugula, optional
11 - 1.05 oz parmesan shavings for garnish
12 - Zest of 1 lemon
# Cooking steps:
01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain in a colander and rinse under cold water until cooled completely. Set aside.
02 - While pasta cooks, combine basil leaves, toasted pine nuts, garlic clove, and grated parmesan in a food processor. Blend until finely chopped. Gradually add olive oil while processing until smooth and emulsified. Season with salt and pepper to taste.
03 - In a large mixing bowl, combine cooled pasta, halved cherry tomatoes, and arugula if desired.
04 - Add prepared pesto to pasta mixture and toss thoroughly until all components are evenly coated. Taste and adjust seasoning as needed.
05 - Transfer salad to a serving platter. Top with parmesan shavings and lemon zest. Serve immediately or refrigerate up to 2 hours before serving.
