By Marissa Bognanno, Professional Chef & Zumba Instructor, and Author / Owner of THE BOOT BLOG
"Wow, a morning at the beach makes you really hungry!" said Brittany as she reached for seconds of our creation - Walnut Pesto Pasta Salad. We chopped a cucumber, some super fresh and juicy cherry tomatoes and tossed it all with al dente penne pasta and two big scoops of fresh pesto. I don't know, Britt, a morning at the beach makes me hungry too, but I think our pesto was just really good.
[post-beach walnut cracking!]
2 cups packed, fresh basil leaves
1 garlic clove
1/4 cup walnuts
1/3 cup extra virgin olive oil
1/4 cup parmigiano reggiano cheese
salt + pepper to taste
Toast the walnuts for a few minutes until fragrant in the toaste. Combine all ingredients, except salt and pepper, in a food processor. Blend until smooth. Season with salt and pepper at the end.
To make the Walnut Pesto Pasta Salad: Chop one cucumber, and ten cherry tomatoes. Season with salt, pepper and a tablespoon of olive oil in a big bowl and set aside. Boil and strain about a 1/2 pound of penne pasta and toss in the bowl with 2 tablespoons of the pesto. Serve with more grated cheese.
Stay Frugal & Fit My Friends!
Michael J. Schiemer B.S. CPT
Owner of FRUGAL FITNESS Worldwide Wellness & Elite CheapskateOwner & Personal Trainer of RESULTS Private Fitness Boston, MA
Author of The Frugal Diet, The Frugal Workout, & The Ultimate Fitness Guide Series FRUGAL FITNESS TV | Twitter | Facebook | Fitness eBooks