Pasta Salad with Pesto

prep time:: 45 min
total time:: 1 hr

Serves 8 - 10 as a side dish

This salad is best served the day it is made; if it’s been refrigerated, bring it to room temperature before serving. Te pesto can be made a day ahead-just cook the garlic cloves in a small saucepan of boiling water for 1 minute. Garnish with additional shaved or grated Parmesan.

ingredients

3/4 C pine nuts
2 medium garlic cloves, unpeeled
Salt
1 lb farfalle
1/4 C extra virgin olive oil + 1 T
3 C basil leaves (packed)
1 C baby spinach (packed)
1/2 t black pepper
2 T lemon juice
3/4 C grated Parmesan + extra for serving
6 T mayonnaise
1 pint grape tomatoes, cut in half

directions

1
Bring 4 quarts water to rolling boil in large pot. Toast pine nuts over medium until golden, 4-5 minutes.
2
When water boils, add garlic and let cook 1 minute. Remove, rinse under cold water to stop cooking. Set aside to cool. Add 1 T salt and pasta to water, stir and cook until tender. Reserve 1/4 C cooking water, drain and toss with 1 T oil. Spread in single layer on rimmed baking sheet and cool to room temperature (about 30 mins).
3
When garlic is cool, peel and mince. Place 1/4 C nuts, garlic, basil, spinach, pepper, lemon juice, 1/4 C oil, and 1 t salt and process until smooth, scraping bowl as necessary. Add cheese and mayonnaise and process until combined. Transfer to large serving bowl. Cover and refrigerate until ready to assemble.
4
When pasta is cool, toss with pesto, adding reserved pasta water, 1 T at a time, until pesto evenly coats pasta. Fold in remaining 1/2 C nuts and tomatoes and serve.

Source: America's Test Kitchen