Pesto pasta salad
Experience a burst of flavors with our delightful pesto pasta salad. Made with fresh basil, garlic, Parmesan cheese, and pine nuts, it's a perfect blend of savory and tangy tastes.
Ingredients:
- 230g whole-wheat fusilli (about 3 cups)
- 1 cup small broccoli florets
- 2 cups packed fresh basil leaves
- ¼ cup pine nuts, toasted
- ¼ cup grated Parmesan cheese
- 2 tablespoons mayonnaise
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 large clove garlic, quartered
- ¾ teaspoon salt
- ½ teaspoon ground pepper
- 1 cup quartered cherry tomatoes
Instructions:
- Heat a large saucepan of water until it boils. Put in the fusilli and cook based on the instructions on the package. When there's one minute left for the pasta to be fully cooked, mix in the broccoli. Cook for an additional minute. Then, strain and wash under cold running water to halt the cooking process.
- In the meantime, combine basil, pine nuts, Parmesan cheese, mayonnaise, oil, lemon juice, garlic, salt, and pepper in a small food processor. Blend until nearly smooth. Move the mixture to a big bowl. Add the pasta and broccoli, along with the tomatoes. Stir to cover the ingredients evenly.
Summary:
- Calories: 2055 kcal
- Fat: 87 g
- Protein: 64 g
- Carbs: 256 g
- Potassium: 1739 mg
- Magnesium: 337 mg