Pasta Pesto Salad
2 quarts florets, and julienne cut, fresh vegetables, (broccoli,
cauliflower, carrot, zucchini)
1 lb. cooked rottini pasta, al dente (8 cups)
1-1/2 c. Light Pesto Sauce
2 c. peeled and diced Roma tomatoes
1/2 c. (2-oz.) grated Parmesan cheese
8 tsp pine nuts toasted in dg350 oven for 8-10 min.
8 fresh basil sprigs for garnish
Steam vegetables separately until crisp-tender. Rinse with cold water
to hold their color.
Combine cooked vegetables, pasta and Light Pesto Sauce and toss
thoroughly.
To serve: mound two cups pasta salad on a plate. Sprinkle with 1/4
cup diced tomatoes and 1 tablespoon Parmesan cheese. Then top with 1
teaspoon toasted pine nuts. Garnish with basil sprigs.
Makes 8 servings, 2 cups each.
Calories per serving 475.
Light Pesto Sauce
1/4 c. pine nuts toasted in dg350 oven 8-10 minutes
2 c. packed fresh basil, all stems removed
2 c. packed fresh spinach, stems removed and deveined
4 garlic cloves (4 tsp)
1 c. (4 oz.) grated Parmesan cheese
1/2 tsp fresh lemon juice
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/2 c. extra-virgin olive oil
Combine all ingredients in a food processor fitted with metal blade.
Mix until smooth paste is formed. Refrigerate in tightly covered
container or freeze in oven-appropriate size.
Yield 1-1/2 cups.--8 servings 3 tbsp each.
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