Spinach And Basil Pesto Pasta Salad |
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Prep Time: 0 Minutes Cook Time: 8 Minutes |
Ready In: 8 Minutes Servings: 8 |
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Adapted this to our tastes from a recent recipe in Cook's Illustrated. If you like pesto you will LOVE this pasta salad! Even my husband loves it! And it uses less expensive walnuts instead of pine nuts. Ingredients:
3/4 cup walnuts, toasted |
2 cloves garlic, roasted and mashed |
1 pound fusilli - i use gluten-free fusilli |
1/4 cup extra-virgin olive oil |
2 cups fresh basil leaves, packed |
2 cups fresh spinach, packed |
freshly ground black pepper, lots |
1/8 teaspoon cayenne |
1/2 lemon, juiced |
1 cup parmesan cheese, freshly grated |
6 tablespoons mayonnaise, not salad dressing |
1/4 cup warm water |
Directions:
1. Cook pasta to al dente, drain, toss with 1 T. olive oil and cool while making dressing.
2. In bowl of food processor, combine nuts, garlic, basil, spinach, pepper, cayenne, lemon juice, and remaining oil. Process until smooth and creamy. Add parmesan, warm water and mayo, whirl until well combined. Toss pasta and sauce. Serve warm or chilled.
3. NOTE: This is gluten-free when you use gf pasta.
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