Basil & BowTie Pasta Salad
1 lb bowtie pasta
4 oz crumbled feta cheese
4 oz fresh parmesan cheese, grated
1 clove garlic, minced
2 large roma tomatoes, seeded and diced small
3/4 -1 cup basil pesto
1/2 cup pine nuts
1 1/2 Tbls olive oil
Cook bowties according to pkg directions, drain and set aside.
Put olive oil in small saute’ pan, add pine nuts and garlic to room temp olive oil. Cook over a moderate temperature allowing garlic to infuse oil. Saute’ until nuts are just turning golden color making sure not to burn garlic (about 2 minutes). If there is excess oil* drain through a paper towel and return nuts to pan. Do not leave on paper towel as you do not want it to soak up all the flavored oil. Set aside.
In a large bowl fold the pesto into the pasta allowing it to lightly coat the pasta. Carefully stir in the nuts, cheeses and tomatoes.
Serve warm or at room temperature.
*You should be able to see the oil on the nuts, but there should not be standing oil in the pan.
1 lb bowtie pasta
4 oz crumbled feta cheese
4 oz fresh parmesan cheese, grated
1 clove garlic, minced
2 large roma tomatoes, seeded and diced small
3/4 -1 cup basil pesto
1/2 cup pine nuts
1 1/2 Tbls olive oil
Cook bowties according to pkg directions, drain and set aside.
Put olive oil in small saute’ pan, add pine nuts and garlic to room temp olive oil. Cook over a moderate temperature allowing garlic to infuse oil. Saute’ until nuts are just turning golden color making sure not to burn garlic (about 2 minutes). If there is excess oil* drain through a paper towel and return nuts to pan. Do not leave on paper towel as you do not want it to soak up all the flavored oil. Set aside.
In a large bowl fold the pesto into the pasta allowing it to lightly coat the pasta. Carefully stir in the nuts, cheeses and tomatoes.
Serve warm or at room temperature.
*You should be able to see the oil on the nuts, but there should not be standing oil in the pan.
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