What We’re Making: Pesto Pasta Salad
When it comes to recipes, we feel the more herbs and vegetables we can include, the better. With its flavorful and herb-packed pesto, plus peppery arugula and slightly sweet zucchini, this pasta salad recipe is primed to be a go-to for us well into summer. Developed by Denver and Claudia Sheddy of Fort Worth, Texas-based meal delivery and catering company My Sweet Roots, it can be served as a main dish or side, and is guaranteed to bring flavor, texture, and freshness to every plate. Here’s how to make it at home.
Pesto Pasta Salad
INGREDIENTS:
For the pesto:
- 1 bunch parsley
- 1 bunch cilantro
- 1 bunch basil
- 1 bunch dill
- Juice of two lemons
- Zest of one lemon
- 2 garlic cloves, minced
- 1 high-quality anchovy fillet
- 1 cup olive oil
- Salt
For the pasta salad:
- Olive oil
- 1 medium size zucchini, sliced
- 1 pound pasta of choice
- 2 handfuls fresh arugula
- Shelled and unsalted crushed pistachios
- 1/4 cup whole fat feta
INSTRUCTIONS:
To make the pesto, de-stem the herbs and add all ingredients except the olive oil in a food processor. Pulse until the herbs are finely chopped, then add oil slowly, blending until smooth. Season with salt and set aside.
In a pan over medium high heat, sauté the zucchini in olive oil until tender. Meanwhile, bring water to a boil and cook pasta until al dente. Once the pasta is cooked, toss it with pesto until it is fully coated, then add arugula and garnish with the zucchini, crushed pistachios, and feta.
Photography courtesy of Jason Kindig Photography. Recipe courtesy of My Sweet Roots in Fort Worth, Texas. My Sweet Roots is featured in The Scout Guide Fort Worth.
