The basil is coming in like mad! Time to make and freeze batches of pesto to have this winter. For now though, pesto pasta salads are on the menu. I admit that I'm a bit of a purist when I make my pesto—no walnuts for me, only pine nuts. I use just 5 ingredients; fresh basil, a good Pecorino Romano cheese, toasted pignoli nuts, garlic, and extra virgin olive oil. Okay, salt and pepper too. Here is a pasta salad with curly cellantani pasta dressed with pesto, then tossed with arugula leaves, white cannellini beans, and halved grape tomatoes.
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