Pasta Salad with Peas and Broccoli Pesto

This pasta salad side dish with fresh herb pesto is a great alternative to a creamy pasta salad.  It is a lovely green color,  studded with green peas and nutritionally packs a bunch with a full head of broccoli.DSC_0106This recipe is number twenty-two in my countdown of thirty recipes perfect to make for your cookout this July 4th. You can find all of the previous recipes here.

What to buy (serves 5-6):

for the pesto:

  • 1 head of broccoli, cut into florets and steamed
  • 1/2 cup packed fresh basil
  • 3 garlic cloves, peeled
  • 1/2 cup parmesan, grated
  • 3 tablespoons pine nuts
  • 3 tablespoons lemon juice
  • 1 teaspoon crushed red pepper flakes
  • 1/3 cup olive oil
  • salt and pepper, to taste

for the salad:

  • 8 ounces farfalle, or more depending on how many people you’re serving, cooked according to package directions
  • 8 ounces (about 1 1/2 cups) frozen green peas, thawed

What to do:

  • to make the pesto, combine the broccoli, herbs, garlic, cheese, nuts, lemon juice and red pepper flakes in the bowl of a food processor or blender and pulse until well mixed
  • slowly add the olive oil in a steady stream or in small batches
  • season to taste with salt and pepper
  • combine the cooked pasta and thawed peas, add pesto
  • season to taste with salt, pepper and more lemon juice if needed

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