Ingredients
1 lb penne pasta, or farfalle, and fusilli pasta, cooked and cooled
1 cup pesto, (recipe below)
1 cup feta cheese, crumbled
¼ cup pasta water, if necessary
8 oz cherry tomatoes, halved
salt and ground black pepper, to taste
1 cup arugula, washed
⅓ cup olive oil, plus more as needed
¼ cup pine nuts, roasted
2 garlic cloves, bruised
3 tbsp parmesan cheese, grated or powdered, plus more to taste
ground black pepper, to taste
1 tbsp parmesan cheese, grated or powdered
⅛ oz arugula, washed
2 tsp pine nuts, roasted
Preparation
This recipe is flexible with the pesto. You can use any other greens like basil or blanched spinach and can either be served warm or cold as a salad. For this recipe, we will serve it as a salad.
Combine all your ingredients into your food processor. Process until it forms a fine puree. You may need to add more olive oil to adjust its consistency.
Adjust seasoning with more cheese and pepper to taste. Set aside.
In a large mixing bowl, add your cooked and cooled pasta, pesto, feta cheese, and tomatoes.
Toss to combine. You can thin out the salad if necessary by adding 1 tablespoon of pasta water at a time.
Season with salt and pepper. Adjust accordingly.
Portion into serving bowls of your choice. Garnish with pine nuts, arugula, and parmesan cheese. Serve!
