Description
A delightful blend of spiral pasta, creamy pesto, and colorful toppings, bringing the richness of Italian cuisine to your table.
Ingredients
Scale
- 14 oz spiral pasta
- 1 tbsp salt
- 2 tbsp pine nuts (lightly toasted)
- 2 cups basil leaves
- 1 garlic clove
- 3/4 cup parmesan cheese
- 1/2 tsp salt
- 1/4 tsp pepper
- 7 tbsp olive oil
- 3 tbsp mayonnaise
- 10 oz cherry tomatoes (sliced in halves)
- 8 oz bocconcini (drained and cut into quarters)
- 1 cup arugula leaves
- 1/2 tsp salt
- 1 tbsp red wine vinegar
- Fresh basil leaves
Instructions
- Boil a large pot of salted water.
- Add 14 oz of spiral pasta and cook according to package instructions until al dente.
- Toast 2 tbsp of pine nuts in a dry skillet for 2-3 minutes until golden brown.
- Place 2 cups of basil leaves into a food processor.
- Add 1 garlic clove and pulse together until finely chopped.
- Grate in 3/4 cup of parmesan cheese.
- Combine 7 tbsp of olive oil, 1/2 tsp salt, and 1/4 tsp pepper into the food processor.
- Blend until smooth and creamy, scraping down the sides.
- In a large bowl, combine the cooked pasta, pine nuts, and pesto mixture.
- Fold in 10 oz of cherry tomatoes and 8 oz of bocconcini.
- Gently mix in 1 cup of arugula leaves and fresh basil leaves.
- Drizzle with 1 tbsp of red wine vinegar.
- Season with 1/2 tsp of salt to taste.
- Toss everything together until well incorporated.
Notes
Use fresh ingredients for the best flavor. This dish can be made a day in advance and kept refrigerated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 15mg