American•healthy
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
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
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.
- 2
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!