Lemon Parsley Pesto Pasta Salad
Ingredients
The pesto
-
¾
cup
packed parsley leaves
-
1
unit
lemon (zest)
-
2
tablespoons
lemon juice
-
1
clove
garlic
-
¼
cup
raw almonds
-
¼
cup
olive oil
The salad
-
8
ounces
farfalle bow-tie pasta
-
1
small
yellow squash (cut into thin half-moons)
-
⅔
cup
sun-dried tomatoes (thinly sliced)
-
¼
cup
toasted pine nuts
-
¼
cup
grated parmesan cheese
-
to taste
salt and pepper
Instructions
- Combine the parsley, lemon juice and zest, garlic, almonds, and olive oil in a food processor and process until finely chopped.
- Add salt and pepper to taste.
- In a large bowl, toss together the farfalle, squash, tomatoes, and pine nuts.
- Stir in the pesto and toss to coat.
- If using, sprinkle with parmesan cheese and season to taste with salt and pepper.
- Refrigerate for up to 3 days.
Nutrition Facts (estimated)
Servings
4 servings
Calories
527
Total fat
27g
Total carbohydrates
59g
Total protein
16g
Sodium
152mg
Cholesterol
6mg
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