Basil Mint Pesto Pasta with Tomatoes & Strawberries
Basil Mint Pesto Pasta Salad breaks the mold a bit. Not only is it pesto-based with basil and mint, but also an interesting key ingredient –– strawberries
Servings: 4 servings
Calories: 599kcal
Ingredients
- 1/3 cup walnuts (or pine nuts, almonds, or hazelnuts)
- 1 cup basil leaves
- 1 cup mint leaves
- ⅓ cup parmesan cheese
- 3 cloves garlic
- Salt and pepper
- 1/2 cup extra virgin olive oil
- 8 oz. mezzi rigatoni (or other short-cut pasta)
- 8 sun-dried tomatoes (thinly sliced)
- 1 pint grape tomatoes (halved lengthwise)
- Strawberries (quartered)
Instructions
- Toast the walnuts in a dry pan over medium heat until fragrant. Allow to cool completely, and add to the bowl of a food processor, along with the basil, mint, parmesan, garlic, and salt and pepper to taste. Turn on the food processor, and slowly stream in the olive oil until smooth.
- Boil the pasta according to package instructions until al dente. Drain and transfer to a large bowl. Toss with the pesto, sun-dried tomatoes, and grape tomatoes. Pour into a serving bowl, and top with the strawberries. Serve!
Nutrition
Calories: 599kcal | Carbohydrates: 56g | Protein: 14g | Fat: 37g | Saturated Fat: 6g | Cholesterol: 6mg | Sodium: 158mg | Potassium: 721mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1880IU | Vitamin C: 39.8mg | Calcium: 183mg | Iron: 2.8mg