Sicilian Pasta Pesto Salad

Small shape pasta such as bow ties or shells tossed in pesto sauce prepared from chopped fresh basil leaves, pine nuts, minced garlic, extra-virgin olive oil, grated fresh parmesan cheese, blended anchovies, crushed red pepper flakes, fresh ground black pepper, and coarse salt.

Ingredients -

2 pounds Cooked Small Shape Pasta

Pesto Sauce:
2 cups Fresh Basil Leaves, chopped
1/2 cup Walnut or Pine Nuts
4-6 large Garlic Cloves, minced or pressed
1 cup Extra Virgin Olive Oil
1-1/4 cups grated Fresh Parmesan Cheese
3-4 Anchovies, blended
1/4 teaspoon Crushed Red Pepper Flakes
Fresh Ground Black Pepper, to taste
Coarse Salt, to taste

Preparation:

1. In a small saucepan, heat the olive oil.

2. Add the garlic, red pepper, parmesan cheese and spices.

3. Crush the anchovies into the oil until blended.

4. Bring the mixture to a simmer for 1 minute and immediately remove from heat.

5. Pour this mixture over the cooked pasta.

6. Mix well.

7. Serve with crusty bread.

Pasta Salad Making Tips -

Over Cooked Vegetables

For salads calling for cooked vegetables, cook vegetables until just tender. Over-cooked vegetables lack texture and fall apart when mixed with other salad ingredients.

Pasta Salad Making Tips -

Lowering Fat Content

When salads call for homemade oil or mayonnaise based dressings, substitute with low fat versions.

Recipe Ideas:

Sombrero Pasta Salad

Southwestern Pasta Salad

Southwest Pasta Salad

Spinach Pasta Salad

Summer Pasta Salad

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