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Arugula, Pistachio and Aged Parmesan Pesto Toss

Servings: 10-12


For Pesto:
4 ounces baby arugula
1/2 cup unsalted shelled pistachios*
2 teaspoons kosher salt
1 teaspoon black pepper
4 small cloves garlic, finely minced
1/2 cup oven-roasted tomatoes
1/2 cup extra virgin olive oil

For Salad:
1 pound gemelli pasta, cooked according to package directions and cooled
1 cup Wisconsin aged parmesan cheese, shredded
1/2 cup pitted kalamata olives, coarsely chopped
1 cup red bell pepper, julienned
Extra virgin olive oil, optional

Cooking Directions:

Place all pesto ingredients in food processor and pulse until fairly smooth paste forms. Combine pasta with cheese, olives and red pepper in ceramic bowl. Pour pesto over and toss until salad ingredients are evenly coated. For more moist salad, add olive oil as desired. The salad can be served warm or cold. To serve warm, reheat pasta before adding other ingredients.

*If using salted pistachios, cut salt back to 1 teaspoon)

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