Grammy's Kitchen · Pesto Pasta · Pesto Pasta Salad
One of 155 pesto pasta recipes we measured
It ranks #1 of 155 for brightness among the pesto pasta recipes we compared. 6 cooks on www.simplyrecipes.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 155.
| this recipe | typical |
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Adapts cleanly: dairy-free, egg-free (documented swaps, applied on the dish page)
Weights computed by us.
| 420 g | 4 cups uncooked fusilli pasta (use rice pasta for wheat-free version) |
| 100 g | 1 cup fresh basil pesto, store bought or homemade |
| 2 tablespoons chopped green olives, or olive tapenade | |
| 39 g | 1/3 cup pine nuts |
| 145 g | 1 cup frozen peas, defrosted (or fresh if you can get them) |
| 340 g | 12 ounces assorted cherry tomatoes, halved |
| Several fresh basil leaves, coarsely chopped | |
| 14 g | 1 tablespoon extra virgin olive oil |
| Salt to taste | |
| Freshly ground black pepper to taste |
Method: 4 steps, published by www.simplyrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“How I like my basil pesto salad is:Pasta either Rotini or Penne (cook accordingly)Basil Pesto sauce (fresh basil, EVOO, one or two garlic clove/s, pecorino cheese, pine nuts (optional) salt and pepper to tastePuree in a blender or a hand blenderOnce pasta has ” — a cook
“This recipe is great. Actually one of my favorite(I am a big pesto lover). You know what would blend well with this? What i prepared in 15 min yesterday. Yesterday i did roughly the same thing but as a gratin. I added Goat cheese,pin nuts and emmental cheese o” — a cook