Basil Pesto Pasta Salad
The trick to making the best pesto pasta salad is adding a little lemon juice. Finely cut basil and spinach for a hit of green. Parmesan both grated and shavings and some lightly toasted pine nuts to finish the whole thing off. So so good!
- Yield: Serves 4
400g pasta (we used farfalle)
100–150g fresh basil pesto (either homemade (recipe here) for in the fresh tub at the supermarket)
1 large bunch of fresh basil
60g pine nuts
Large handful of fresh baby spinach
Parmesan, to taste
1/2 lemon, juiced
Get a large pot of salted water on to boil and add the pasta. Cook according to package instructions then drain, rinse with cold water and leave to cool and drain further. In dry frying pan over medium heat, gently toast the pine nuts until turning golden. Shake the pan frequently to avoid scorching on one side.
Finely chop the spinach and basil. Grate lots of parmesan.
Once the pasta is cooled, add to a bowl with the spinach, basil, parmesan and pine nuts. Add the juice of half a lemon, more salt and pepper and toss well.