Pasta Salad with Pesto-Lemon Dressing
Circle B Kitchen
I didn’t use the entire cup of pesto called for here, so just add however much you feel looks (and tastes) right. And depending on the juiciness of your lemon, it may take more than one. The addition of the fresh green beans was so good. I highly recommend it.
1 pound cavatappi, corkscrew or penne pasta
½ lb fresh green beans
1 cup prepared pesto sauce (home-made or store-bought from the refrigerated case)
1 lemon, juiced and zested
1/4 cup chopped flat-leaf parsley
1 cup grape tomatoes, halved
4 scallions, chopped
3/4 pound ricotta salata cheese, crumbled
Bring a large pot of well-salted water to a boil for the pasta.
Meanwhile, bring a smaller pan of salted water to a boil. Cut the green beans into 2” pieces and add to the boiling, salted water for 1 ½ minutes (no longer!). Drain the beans and add them immediately to a bowl of ice water. Once they’re chilled, place them on a paper towel and set aside.
While the pasta cooks, place the pesto, lemon zest, lemon juice, parsley, green beans, tomatoes, scallions and cheese in a large bowl.
Cook pasta to al dente then run it under cold running water until cool to the touch. Drain well. Add to the mixing bowl and combine well. Season with salt and pepper to taste.