Pesto Pasture + magic =

Preparation

1. Bring a large pot of lightly salted water to a boil. Add pasta, stir well and cook cook according to package directions until al dente. The noodles Drain, rinse under cold water and drain again. Give transfer to a large bowl.

2. To make the pesto: In a blender or food processor, combine basil, parsley, Romano, olive oil, nuts, garlic, salt and pepper. Mixing or process until smooth.

3. Add tomatoes, mozzarella, peppers, olives and pasta, and mix well.

4. Scrape the mixing bowl of pesto pasta and stir to coat and. Garnished with fresh basil leaves. Serve immediately at room temperature.

Recipe Notes

• The pesto can be made ahead and kept in an airtight container up to 1 week in the refrigerator. Let come to room temperature before using. You can also freeze. If you plan to freeze the pesto aside, garlic and then add just before use.
• Cooked pasta salad in vinaigrette absorbed very quickly, so make sure that you have the two together just before serving. Or keep a part of the dressing to the salad just before serving add.
• In addition to pasta, pesto is stirred great on pizza, minestrone and bread spread or used as a topping for grilled meat, chicken or fish, such as salmon.
• You can easily change it to a meal of pasta salad with pesto adding some slices of boiled chicken, grilled shrimp, hamburger or ham cubes. Other tasty additions could be drained canned chickpeas or kidney beans.