Colorful Pesto Pasta Salad

* Exported from MasterCook *

Colorful Pesto Pasta Salad

Recipe By : NJ Garden Network kitchens.
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups pesto -- (see below)
1 pound your favorite pasta -- cooked
2 red peppers -- julienned
4 carrots -- julienned
1 tablespoon olive oil
***PESTO***
1 cup firmly packed fresh basil
1/2 cup firmly packed parsley sprigs -- with stems removed
1/2 cup grated Parmesan or Romano cheese
1/2 cup pignoli nuts walnuts or almonds -- (pine nuts)
1 large clov garlic -- quartered
1/2 teaspoon salt
1/4 cup olive oil

Salad: Saute the peppers and carrots in olive oil, until softened, but still cr
isp. Add vegetables and pesto to the cooked pasta. Mix thoroughly. Serve warm o
r cold. Yummy!

Freeze cubes of pesto and quick thaw when needed!

Pesto: In a blender or food processor, combine basil, parsley, cheese, nuts, ga
rlic and salt. Cover and blend with several on-off pulses until a paste forms.
Stop machine frequently to scrape sides of bowl. With machine running slowly, g
radually add olive oil. Blend to consistency of soft butter. Refrigerate for 1
to 2 days, or freeze.

Busted by Judy R.


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