BLUE GOOSE FARM ~ Nicktown, PA

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Pesto Pasta on Salad

1 basic recipe of pesto (recipe provided below)

1 package of pasta (rotini, farfalle, radiatore)

1 head of lettuce, chopped

1 C sliced Juliet tomatoes

1 C sweet peppers, chopped

½ C sliced black olives

 

Cook pasta according to package directions. Reserve 1/3 C pasta liquid; drain the rest. Put pasta back into pot. Stir reserved pasta liquid into bowl of pesto to create more of a dressing; pour over pasta and stir to coat. In a large serving bowl, make a salad by mixing the lettuce, tomatoes, sweet peppers, and black olives. Serve salad on individual plates; top with pesto pasta.

NOTE: Be creative and add your favorite veggies to the salad. Try using the red potatoes quartered instead of pasta. Even add grilled chicken.

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BASIC PESTO RECIPE

1 C basil leaves, no stems

¼ C Parmesan cheese

¼ C pine nuts

¼ C olive oil

2 cloves garlic

salt and pepper to taste

 

Blend and puree all ingredients in a blender or food processor until smooth; scrape sides often. Keep refrigerated for up to 1 month (if it lasts that long!).

NOTE: Pine nuts can be difficult to find and can be expensive. We have substitute them with walnuts, which taste delicious and offer more nutritional value.