Fresh pasta tossed with basil pesto, cherry tomatoes, and parmesan for a bright, flavorful dish.
# What You'll Need:
→ Pasta
01 - 10.6 oz short pasta such as fusilli, penne, or farfalle
02 - Salt for boiling water
→ Pesto
03 - 1.8 oz fresh basil leaves
04 - 1.4 oz pine nuts, lightly toasted
05 - 1 garlic clove
06 - 1.8 oz grated parmesan cheese
07 - 3.4 fl oz extra virgin olive oil
08 - Salt and freshly ground black pepper to taste
→ Salad Components
09 - 8.8 oz cherry tomatoes, halved
10 - 1.8 oz baby arugula, optional
11 - 1.1 oz parmesan shavings for garnish
12 - Zest of 1 lemon
# How to Make It:
01 - Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente according to package instructions. Drain through a colander and rinse under cold running water until completely cooled. Reserve in a separate bowl.
02 - While pasta cooks, combine basil leaves, toasted pine nuts, garlic clove, and grated parmesan in a food processor. Pulse until finely chopped. With the processor running, gradually stream in olive oil until the mixture reaches a smooth, cohesive sauce consistency. Season with salt and freshly ground black pepper to your preference.
03 - Transfer cooled pasta to a large mixing bowl. Add halved cherry tomatoes and baby arugula if using. Fold ingredients gently to combine.
04 - Pour prepared pesto over the pasta mixture and toss thoroughly until all components are evenly coated. Taste and adjust seasoning with additional salt and pepper as needed.
05 - Transfer salad to a serving platter and crown with parmesan shavings and lemon zest. Serve immediately at room temperature, or cover and refrigerate for up to 2 hours before serving.
