End-of-Summer Pesto Pasta Salad in a Jar
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Lindsay Funston
A simple penne pasta tossed with pesto, tomatoes, and feta is a delish way to ring in football while saying farewell to summer.
Ingredients
kosher salt
1 lb. penne
2 c. fresh basil leaves
1/3 c. raw walnuts, toasted
1/3 c. grated Parmesan
2 cloves garlic, roughly chopped
1/4 c. extra-virgin olive oil
1 pt. grape or cherry tomatoes, halved and quartered if large
1 c. crumbled feta, plus more for garnish
Instructions
Bring a large pot of salted boiling water to a boil. Cook penne according to package directions, until al dente. Drain, reserving 1/2 cup pasta water, and return to pot. 2. Meanwhile, make pesto: In a food processor fitted with a metal blade, blend basil, walnuts, Parmesan, and garlic. Slowly add olive oil in a steady stream. Season with salt. 3. Add pesto and 1/4 cup pasta water to pot, stirring until saucy and creamy. (Add more pasta water until you reach your desired consistency.) Add tomatoes and feta and stir until combined. 4. Divide pasta among six mason jars and top with additional feta.
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