Warm Pesto Pasta Salad
Much different than you're average pasta salad, this one features a bright herby pesto with a garlic confit twist. Using heat from the cooked pasta, the garlic pesto transforms into a silky salad dressing that perfectly coats every leaf and noodle. Popular opinion: if you love caesar salads, you'll enjoy this recipe!
1 bunch Italian flat-leaf parsley
1/2 bunch of mint
½ bunch of cilantro
1/2 cup of pine nuts, toasted
1 bulb of garlic
3/4 cup extra-virgin olive oil
3/4 tsp. crushed red pepper flakes
6 anchovy fillets
1 lemon, zested and juiced
1 tbsp unsalted butter
3 big chunks of pecorino romano cheese
Package of mixed lettuce greens
Castelvetrano Olives, halved
STEP 1 In a small saucepan, combine garlic, oil, and red pepper flakes over low heat. Cook slowly until the garlic has softened and turned golden brown.
STEP 2 Remove from heat and add anchovies, butter, and lemon zest. Stir until the butter has dissolved.
STEP 3 In a food processor, combine parsley, mint, cilantro, pinenuts, lemon juice, and cheese. Pulse until the herbs and cheese are finely chopped. Then, slowly stream in the warm garlic oil mixture, making sure to add all the garlic and anchovies. Set pesto aside.
STEP 4 In a medium saucepan, bring water to a boil. Salt heavily with sea salt, and then add your favorite pasta noodle, cooking based on the package instructions.
STEP 5 Strain out the p water and then add 1/4 cup of the pesto to the warm noodles. Toss to coat—salt and pepper to taste and then add mixed greens. Stir a few times to coat the leaves and then plate immediately not to wilt the lettuce.
FIN. Top with smoked sundried tomatoes and green olives.