Sunday, May 27, 2012

Summer Pasta with Pesto Vinaigrette

I found this yummy recipe here.

For the Vinaigrette
1-1/2 cups lightly packed fresh basil leaves
1/2 cup extra-virgin olive oil
1/2 cup fresh, finely grated Parmesan
3 Tbs. red- or white-wine vinegar
2 Tbs. fresh lemon juice
2 tsp. finely chopped garlic
3/4 tsp. kosher salt
Freshly ground black pepper

For the Salad
3/4 lb. green beans or wax beans (or a mix), trimmed and cut into 2-inch lengths
1 cup fresh or frozen peas
1/2 lb, chunky pasta
1 Tbs. olive oil
2 cups cherry tomatoes, halved
3 Tbs. pine nuts, toasted
Freshly ground pepper

Make the vinaigrette:

Put the basil, olive oil, Parmesan, vinegar, lemon juice, and garlic in a blender. Blend until smooth. Season with salt and pepper to taste

Make the salad:

Cook pasta in one pan. In a second pan cook the beans until just crisp-tender, about 4 to 5 minutes. Remove the beans from the water with a slotted spoon, and transfer to a baking sheet lined with paper towels to drain and cool. Drop the peas in the water and cook until just tender, about 2 to 3 minutes for fresh peas (frozen peas only need a minute or so to thaw them). Remove the peas from the water with a slotted spoon and transfer to the paper towel-lined baking sheet to drain. Gently blot the peas and beans dry.

I didn't cool the pasta, when it was done I added pasta to a large serving bowl and then added the beans, peas, and cherry tomatoes and tossed. Add just enough vinaigrette to moisten the pasta, taking care not to overdress it (you may not need it all). Add the pine nuts and toss again. Let the salad rest for 10 to 15 minutes to allow the flavors to meld and then taste the salad again. If necessary, add a little viniagrette and salt and pepper. Serve as soon as possible.

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