I love pesto. I love what it can do with crostini, poached
eggs, fresh tomatoes, steamed veggies, pizza, sandwiches and of course pasta. Our
favorite use for fresh home made pesto is to toss it with hot, al dente penne,
walnuts, halved grape tomatoes and lots of grated parmesan. This salad comes in
at a close second:
Pesto Salad
2 pounds orecchiette (The name means "Little Ears.")
1 1/2 to 2 cups fresh pesto
1 pound cherry tomatoes, halved
2 cups crumbled feta
Fresh basil, for serving
In a large pot of salted boiling water, cook orecchiette
according to package directions until al dente. Drain, then transfer to a large
serving bowl. Add pesto and toss until coated. Add tomatoes, feta, and extra basil
leaves; toss gently. This recipe makes enough for a crowd, but it can easily be
downsized.
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