Pasta Pesto Salad

14 Nov

So I’ve been a pretty rubbish daughter / house mate this past year and have barely cooked a meal…I decided to start pulling my weight and cook a little here and there. As they say, better late than never. So stop judging me. Ok so I made this as a late Sunday lunch, and it literally took me 20 mins.I borrowed the recipe from Jamie Oliver when I saw a quick demo of how to make it and realized this was the easiest thing in the world. And it’s delicious. So naturally, I decided to make it:

I started by boiling the baby pene (not sure the Italian term), so while that boiled I could make the pesto, which consists of:

• ½ a clove of garlic, chopped
• sea salt and freshly ground black pepper
• 3 good handfuls of fresh basil, leaves picked and chopped
• a handful of pine nuts, very lightly toasted
• a good handful of freshly grated Parmesan cheese
• extra virgin olive oil
optional
• a small squeeze of lemon juice

I banged this all in the blender and added whatever I felt like to taste. I’m a garlic whore, so I added three cloves and I also added half a chili for some spicyness in there. It was a gooooooood idea. Ok fine, it was my mother’s idea. But whatever. SAME THING!

So once the pasta was done and I got the pesto tasting the exact way I wanted it to, I cooled the pasta by running it under cold water and ice, drained it, mixed in the pesto sauce et voila! PESTO PASTA!

I actually took my culinary skills (cough) to the next level and threw this pasta onto a bed of lettuce, corn and black olives, splashed some balsamic vinaigrette, dazzled it with some more pine nuts, Parmesan, lime (LOVE LIME!) and salt (LOVE LOVE SALT) et (for the second time) VOILA!
Enjoy 🙂

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