@appetiteofali: my eyes are EATING with this spring pesto pasta salad! here’s how to make it: What you’ll need: • 1 box orecchiette pasta, cooked + cooled • 1 punnet yellow mini tomatoes, halved • 1 bag pine nuts (lightly toasted if you want extra flavor) around 1 cup (half for pesto half for tossing) • 1/3 cup freshly grated Parmesan • 1/2–3/4 cup olive oil • 1 cup fresh basil • 2-3 cloves garlic • Juice of 1/2 lemon • Mini mozzarella balls • Fresh cracked pepper • Extra basil + Parmesan for topping How to make it: Start by slicing your tomatoes while cooking your orecchiette until al dente, then drain and let it cool. In a blender, combine basil, garlic, Parmesan, half the bag of pine nuts, lemon juice, and olive oil. Blend until smooth and silky/ add a splash more oil if needed to loosen it up. Season with salt and pepper to taste. In a large bowl, toss the cooled pasta with your pesto, making sure everything is coated. Add in the halved yellow tomatoes, remaining pine nuts, and mini mozzarella (they’ll tuck perfectly into the pasta). Give it a gentle mix, then finish with fresh cracked pepper, extra basil, and a generous sprinkle of Parmesan on top. Chill or serve immediately and try not to eat the whole bowl straight from the fridge 🫶 #pestopastasalad #cookwithme #springhosting #sidedish

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Tuesday 21 April 2026 23:04:06 GMT