Pesto Pasta Salad
Recipe by Jaclyn Irwin
This pesto pasta is simple and delicious, both hot or cold, making it a perfect pack-ahead option! Store any leftover pesto in the fridge for up to 5 days, or freeze for longer. This dish is great for low-sugar, kosher, or vegetarian diets.
Preheat the oven to 400ºF and line a baking sheet with parchment paper.
Place the cherry tomatoes on the baking sheet—drizzle tomatoes with olive oil and season with salt and pepper. Cook for 25 to 30 minutes, until the tomatoes burst a little and brown on the bottom.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain and set aside, drizzle with olive oil to prevent sticking.
Heat a small skillet over medium heat. Toast the pine nuts until lightly browned, about 3 to 5 minutes. Remove from heat and set aside.
Add the pine nuts, basil, lemon juice, and parmesan cheese to a food processor or blender. Pulse to combine. Drizzle the oil into the food processor and blend until smooth—season with salt to taste.
Add the pasta and tomatoes to a large bowl and toss with the pesto. Serve and enjoy!
Substitutions: No cherry tomatoes, use larger tomatoes and chop. No cheese, use nutritional yeast. No pine nuts, use another nut and/or seed such as walnuts or pumpkin seeds.
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