Grammy's Kitchen · Pesto Pasta · Pesto Pasta Salad
One of 155 pesto pasta recipes we measured
from www.eatingwell.com
It ranks #1 of 155 for brightness among the pesto pasta recipes we compared. 3 cooks on www.eatingwell.com rate it 3.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 155.
| this recipe | typical |
|---|
Weights computed by us.
| 227 g | 8 ounces whole-wheat fusilli (about 3 cups) |
| 91 g | 1 cup small broccoli florets |
| 200 g | 2 cups packed fresh basil leaves |
| 29 g | 0.25 cup pine nuts, toasted |
| 25 g | 0.25 cup grated Parmesan cheese |
| 28 g | 2 tablespoons mayonnaise |
| 27 g | 2 tablespoons extra-virgin olive oil |
| 31 g | 2 tablespoons lemon juice |
| 3 g | 1 large clove garlic, quartered |
| 4 g | 0.75 teaspoon salt |
| 1 g | 0.5 teaspoon ground pepper |
| 242 g | 1 cup quartered cherry tomatoes |
Method: 2 steps, published by www.eatingwell.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Made this tonight and it was fantastic! I only cook for two, so I reduced the portions a bit, but I found that I needed to make the quantity of the pesto as listed to really coat everything. I doubled most of the spices and used pistachio nuts instead of pine ” — a cook, 5★
“The written recipe is way too dry for my processor to do much of anything, doubled the liquid ingredients and still ended up having to hand-mix it. Taste was ok but the picture sure made it look better than it turned out.” — a cook, 3★