Note to Reader- Make this pesto sauce in massive amounts and put it on anything that enters your mouth! This pasta salad is another great recipe for your weekend cook-out or comfort food pig out. It’s great the next day cold or heated up. What are you waiting for… make this now!
1 box bow tie pasta
1 jar of roasted red peppers
2 tbl Extra Virgin Olive Oil
3/4 c shredded parmesan cheese
1 c pesto (recipe below)
salt/pepper to taste
Prepare the pasta according to the box. While the pasta is cooking, drain the red pepper and slice into small pieces.
After pasta is ready, drain and return to the pain. Add EVOO to the pasta.
Add pesto sauce and red peppers to the pasta and refrigerate for at least an hour.
Toss salad with parmesan. Add salt and pepper to taste and serve.
Courtesy of The Silver Palate Cookbook
2 c fresh basil leaves, thoroughly washed and patted dry
4 good-size garlic gloves, peeled and chopped
1 c shelled walnuts
1 c best-quality olive oil
1 c freshly grated imported Parmesan cheese
1/4 c freshly grated imported Romano cheese
salt and freshly ground black pepper, to taste
Combine the basil, garlic and walnuts in the bowl of a food processor and chop.
Leave the motor running and add the olive oil in a slow steady stream.
Shut the motor off, add the cheeses, a big pinch of salt and a liberal grinding of pepper. Process briefly to combine, then scrape out into a bowl and cover until ready to use.
Makes 2 cups. Freezes great!