Arugula Pesto Toss

 

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It is always nice to try out some new twists on salad. This one from www.EatWisconsinCheese.com has some treasures.

Arugula, Pistachio and Wisconsin Aged Parmesan Pesto Toss

Ingredients:

Pesto:
4 ounces baby arugula
1/2 cup unsalted shelled pistachios*
2 teaspoons kosher salt
1 teaspoon black pepper
4 small cloves garlic, finely minced
1/2 cup oven-roasted tomatoes
1/2 cup extra virgin olive oil

Salad:
1 pound gemelli pasta, cooked according to package directions and cooled
1 cup Wisconsin Aged Parmesan Cheese, shredded
1/2 cup pitted kalamata olives, coarsely chopped
1 cup red bell pepper, julienned
Extra virgin olive oil, optional

 

Method:

Place all pesto ingredients in food processor and pulse until fairly smooth paste forms. Combine pasta with cheese, olives and red pepper in ceramic bowl. Pour pesto over and toss until salad ingredients are evenly coated. For more moist salad, add olive oil as desired. The salad can be served warm or cold. To serve warm, reheat pasta before adding other ingredients.

*If using salted pistachios, cut salt back to 1 teaspoon

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Maralyn
Author: Maralyn

Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.