we used to serve a version of this at my first restaurant job and i ate tons of it. along with a super dense rich chocolate cake that came in a box and had enough cholesterol to last you a few days worth of your recommended daily intake.
i’ll give you the classic version someday but this is the roasted one i created recently. i made it as hot pasta to cure a hangover (it was all i wanted) and i found it was just as good, if not better, a few hours after it had been hanging out in the fridge.
pesto pasta salad
makes 4 to 6 sides, 2 to 3 entrees
half a container of cherry tomatoes, halved
medium zucchini, halved and sliced
(i threw in a quarter of a red bell pepper, sliced, because it was in the fridge)
2 teaspoons olive oil
prepare vegetables and combine in bowl. toss in olive oil until coated.
roast in 350 degree oven for 20 to 25 minutes.
add roasted vegetables to 3/4 cup pesto sauce and half a package cooked pasta, coated in olive oil, and mix thoroughly.
eat warm or chill. sprinkle with parmesan before serving.
makes about 3/4 cup
1 cup basil leaves, packed
1 or 2 cloves garlic, pressed
2 tablespoons pine nuts
1/2 cup olive oil
1/2 cup parmesan cheese
salt and pepper to taste
throw everything into a food processor and blend well. if it doesn’t look right or turn into the oily pastey texture or pesto, chances are you need to blend more. if that doesn’t work, add more olive oil. then try not to eat it all in one sitting.