Description
A vibrant and healthy savory salad featuring spiral pasta fresh basil pesto toasted pine nuts and thinly sliced summer squash.
Ingredients
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12 oz spiral pasta.
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3/4 cup pine nuts.
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2 cups fresh basil.
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1/2 cup olive oil.
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1/4 cup Parmesan cheese.
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2 small zucchini.
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1 yellow squash.
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3 tbsp lemon juice.
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1 clove garlic.
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3/4 cup pasta water.
Instructions
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Pulse pine nuts garlic and lemon in a processor then drizzle in oil and basil until a velvet emulsion forms.
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Cook pasta slightly past al dente and reserve 3/4 cup of the starch water.
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Cool pasta on a tray then toss with pesto squash and the reserved liquid.
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Mix until the spirals are evenly coated in a professional-grade shimmering finish.
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Top with extra nuts and fresh botanical basil for a high-end social appetizer.
Notes
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Using reserved pasta water is the secret to a professional-grade creamy texture for this Pesto Pasta Salad.
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Thinly sliced raw squash provides a sophisticated and crunchy foundation while adhering to dietary rules.
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This dish is naturally vegetarian and perfect for holiday social gatherings.
- Prep Time: 15 mins.
- Cook Time: 15 mins.
- Category: Salads.
- Method: Mixing.
- Cuisine: Mediterranean.
Nutrition
- Serving Size: 1 bowl.
- Calories: ~ 425 kcal.
- Sugar: ~ 2g.
- Sodium: ~ 380mg.
- Fat: ~ 28g.
- Saturated Fat: ~ 5g.
- Unsaturated Fat: ~ 23g.
- Trans Fat: ~ 0g.
- Carbohydrates: ~ 36g.
- Fiber: ~ 4g.
- Protein: ~ 12g.
- Cholesterol: ~ 5mg.
Keywords: Pesto Pasta Salad, Basil Pesto Recipes, Healthy Salad Ideas, Summer Pasta Salads, Pine Nut Recipes, New York Recipe.