Thursday, August 8, 2013

Pesto pasta salad

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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