Pasta Salad with Blistered Tomatoes, Arugula, and Pesto
Servings 6
Equipment
- Small skillet
- Food Processor
- Large skillet
- Large pot
Ingredients
Pesto:
- ¼ cup pine nuts
- 4-5 small cloves of garlic, chopped
- 2 cups fresh basil leaves
- ½ cup Parmesan, freshly grated
- Sea salt and freshly cracked pepper, to taste
- ½ cup olive oil
Pasta Salad:
- 1½ cups baby grape tomatoes
- Sea salt and freshly cracked pepper, to taste
- crushed red pepper flakes, to taste
- 8 oz penne pasta, cooked in salted water, per package instructions
- 1 cup baby arugula
- ¼ small red onion, sliced thinly Side Note: If the red onion's flavor is too strong, soak the slices in ice water for 10-15 minutes, then drain on paper towels before adding to the pasta.
- Parmesan, freshly grated
Instructions
- Make the pesto by first toasting the pine nuts in a dry skillet over medium heat, for 3-5 minutes or until golden brown. Set aside to allow toasted pine nuts to cool.
- In your food processor (or with a mortar and pestle), add garlic and cooled pine nuts, then pulse until chopped.
- Add basil leaves, Parmesan cheese, a bit of sea salt, and freshly cracked pepper, to taste, then pulse until well blended.
- Slowly pour in the olive oil while the food processor is on. Make sure to scrape the sides, then pulse again until thoroughly mixed. Taste and re-season with salt and pepper if necessary. Seal the container with a tight-fitting lid and set aside to allow flavors to mingle.
- Cook the tomatoes by heating two teaspoons of olive oil in a large skillet over medium-high heat. Add the tomatoes, then season with sea salt, freshly cracked pepper, and crushed red pepper flakes, to taste. Cook, stirring occasionally, for 3-4 minutes, or until the tomatoes have a few blisters but have not burst. Remove from heat and allow to cool.
- Cook the penne in a large pot of well-salted boiling water per package instructions until al dente. Drain and rinse under cold water to stop the cooking; drain as much water as possible.
- Place the pasta in a large bowl and toss the pasta with pesto to taste until evenly coated. Place into the refrigerator to allow flavors to mingle for 15 minutes.
- Finish the pasta salad by gently toss the tomatoes, arugula, and red onion with the pesto-coated penne.
- Sprinkle with freshly grated parmesan and some cracked black pepper, to taste. Serve and enjoy.