Pesto Salad
9 ounces of small pasta shells
2 cups of fresh basil leaves
1 cup of fresh parsley
2 tablespoons of pine nuts
2 cloves garlic, peeled
1 teaspoon of salt
1/3 cup of extra virgin olive oil
1/2 cup of freshly grated Parmesan cheese
Cook the pasta in boiling, salted water until just tender, following package
directions, drain.
Place basil, parsley, pine nuts, garlic, salt and oil in food processor or
blender; process until smooth. Transfer to mixing bowl and blend in Parmesan
cheese. Refrigerate until ready to serve.
Toss pasta with basil mixture, and serve. Serves 4 |
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