Pasta Salad With Pesto

INGREDIENTS:

3/4 lb. pasta, cooked al dente (lg. curly type)
3/8 c. mayonnaise
1 lb. frozen peas, thawed & drained
4 oz. Swiss cheese, cut into julienne strips
4 oz. salami, cut into julienne strips
1 lb. pesto sauce (recipe follows)
Kosher salt & black pepper to taste

PESTO SAUCE:

5 oz. spinach, fresh, stems removed
3/4 oz. parsley, fresh, stems removed
1/2 c. basil, dry
1 1/2 oz. Parmesan, shredded
2 cloves garlic
1 oz. walnuts
1 tbsp. Kosher salt
1/2 tsp. black pepper
1/8 tsp. fennel seed
2 1/2 oz. tuna, drained
1 1/2 strips anchovies
1 3/4 c. olive oil
3/4 c. salad oil

DIRECTIONS:

SALAD: Cook noodles 10 to 12 minutes until al dente. Taste often to be sure noodles do not overcook. Drain. Blanch with cold water to stop cooking process. Place pasta, peas, Swiss and salami in large bowl. Coat salad with mayonnaise. Then, add pesto sauce and stir until coated. Season to taste with salt and pepper. Garnish salad with thinly sliced roasted red bell pepper.

PESTO SAUCE: Put spinach, parsley and basil in processor. Process 3 to 5 minutes until consistency is like paste. Add Parmesan, garlic, walnuts, salt and pepper, fennel, tuna and anchovies. Process 1 more minute. Slowly pour in olive oil through feed tube while process is running. Next drizzle in salad oil. Process 1 more minute until smooth and thick.

NOTE: This recipe takes some preparation and requires some not so common ingredients but it’s well worth the effort.

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