Saturday, July 17, 2010

Pasta Pesto Salad

I'm a little behind on recipe posting, so please forgive the massive amount of same-day posts coming up.  I made this recipe during our heat wave when the last thing I wanted to do was turn on the oven or simmer something on the stove for a long period of time.  While my apartment stays relatively cool, it still doesn't have A/C and the oven can really heat it up!

I paired this with a garlic scape pesto because I couldn't resist trying the garlic scapes I saw at Val-Mont.  The only change would make to the recipe is maybe adding 1/4 cup pine nuts as it seemed like it was missing something. For more pesto ideas, see here.

Measurements on the salad are approximate for one person, but use your own judgement.

Pasta Pesto Salad

1 cup dried pasta (macaroni, penne, or other small cut)
2 handfuls of arugula
4 or 5 cherry tomatoes
2 - 3 tbsp of pesto (garlic scape pesto recipe below, but you can use any)

1. Cut pasta according to package directions.
2. Mix pesto with pasta.
3. Toss with arugula and cherry tomatoes.

Garlic Scape Pesto (from

1/2 cup (about 6) garlic scapes, flowers and tough ends removed
1/2 cup fresh basil leaves
1/2 cup grated Parmigiano Reggiano
1/3 cup extra virgin olive oil
kosher salt, fresh pepper to taste

1. Cut the garlic scapes into small pieces.
2. In a food processor or mini blender pulse scapes, basil, parmigiano, salt and pepper until smooth. Slowly add the olive oil while pulsing. Store in an air-tight jar for up to two weeks.

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