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Recipe by: Dave Lieberman | from Young and Hungry: More Than 100 Recipes for Cooking Fresh and Affordable Food for EveryoneCookstr
Photo by: Joseph De Leo
This is just one example of how a good pesto can be used so well in so many ways. People always rave about this combo, and I can’t blame ’em—it’s one of those matches made in heaven. The pesto coats the warm pasta to make a creamy, rich sauce, which is accented by the crumbled feta and contrasted by the sweet and tart cherry tomatoes. If you’re looking to cut cost but not taste, try substituting walnuts for pine nuts and Pecorino cheese for Parmesan.
To make the pesto: Place all ingredients with a half cup of the oil in a blender and blend. Gradually add the remaining quarter cup of oil until pesto is thick and smooth.
To make the pasta: Heat a large pot of salted water to a boil. Stir in the pasta and cook, stirring occasionally, until al dente, about 10 minutes. Drain the pasta and run it under cold water just until it stops steaming. Bounce the pasta around to get rid of as much water as you can.
Dump the pasta into a large serving bowl. Stir in the pesto until the pasta is coated. Toss in the cherry tomatoes and crumbled feta. Taste the salad and season it as you like with salt and pepper. You can make the salad up to about an hour before you serve it. Check out the salt and pepper just before you serve the salad. If it’s looking a little dry, add some olive oil and stir it around.
Dave’s Take: You can make the pesto well ahead of time and refrigerate covered or freeze for up to a month or even two!
Nutritional information is based on using 1/2 cup of pine nuts.
Nutrients per serving (% daily value)