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Summer Pesto Pasta

August 27, 2019

This is another amazing summer recipe, perfect for lunches and picnics and family dinners. It is great warm or cold. We swapped in feta for Parmesan and walnuts for pine nuts for a fun, updated pesto.

You will need:

  • 1 c fresh basil
  • 1/3 c walnuts
  • 2 cloves garlic, peeled
  • 1/2 c feta
  • 1/3 c olive oil
  • 1/2 t pepper
  • 1/4 t salt
  • 1 lb of your favorite shaped noodles, cooked to al dente (we used some twisty cavatappi)
  • 4 ears of fresh corn, kernels cut off the cob
  • 1 c cherry tomatoes, cut in quarters or halves
  • Optional: 1/4 c light cream

20190615 Feta Pesto Pasta.JPG

Then you will…

  1. In a food processor, pulse together the fresh basil with the walnuts and garlic until roughly chopped.
  2. Add the feta, olive oil, pepper and salt and blend until smooth.
  3. If the pesto feels thick, add more olive oil a little at a time until you reach the desired consistency.
  4. Mix together the cooked noodles with the corn, tomatoes, and pesto. (Optional: slightly warm the cream and mix in for a richer dish).
  5. Serve for happy tummies!

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