Ingredients:
- 1/2 cup (65g) pine nuts or walnuts, toasted
- 2 cups (60g) fresh basil leaves, packed
- 1/2 cup (110g) sun-dried tomatoes in oil, drained
- 1/3 cup (80ml) extra-virgin olive oil
- 2 cloves (6g) garlic, peeled
- 1 tbsp (15ml) lemon juice
- 1/2 tsp (3g) salt
- 1/4 tsp (1g) red pepper flakes
- 1 lb (450g) farfalle or rotini pasta
- 1/2 cup (75g) feta cheese, crumbled
- 1/2 cup (60g) fresh mozzarella pearls
- 1 cup (150g) cherry tomatoes, halved
- 2 cups (60g) baby arugula or fresh spinach
- 1/4 cup (40g) red onion, finely diced
- 2 tbsp (30ml) reserved pasta water
Instructions:
- Place toasted nuts, basil, drained sun dried tomatoes, garlic, lemon juice, salt, and red pepper flakes into the food processor. Pulse until coarsely chopped.
- Drizzle in the olive oil while the motor runs on low. Pulse until the mixture is combined and glossy. Note: Don't over blend or the pesto will lose its texture.
- Boil a large pot of heavily salted water.
- Add the pasta and cook 10 mins until al dente.
- Drain the pasta and rinse immediately under cold water. Note: This stops the cooking and removes the slime.
- Pour the cooled pasta into your large mixing bowl.
- Add the homemade pesto and toss gently until the noodles are fully coated.
- Fold in the cherry tomatoes, red onion, arugula, feta, and mozzarella pearls.
- Stir in 2 tbsp of reserved pasta water if the salad feels too stiff. Note: This loosens the sauce without adding more oil.