Pesto Pasta w/Fresh Garden Salad
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|Tue, 06-05-2007 - 5:59am|
Pesto Pasta with Fresh Garden Salad
3-1/2 cups cherry tomatoes, cut in half or 2 regular tomatoes, cut into bite-size pieces
2 peeled and diced cucumber
2 diced green peppers
1/2 small red onion, thinly sliced then separated into half rings
1/3 cup fresh basil or oregano leaves, cut into strips
1 tablespoon olive oil
1-1/2 teaspoons red or white wine vinegar
salt and fresh, cracked black pepper, to taste
(or vinaigrette dressing to coat the vegetables)
1 package spaghetti or fettuccine
Basil leaves or fresh oregano, for a garnish, (optional)
1-4 ounce jar of store-bought pesto
1. Salad: In medium bowl, mix tomatoes, cucumber, green pepper, onion, basil or oregano strips, oil, vinegar, salt, and pepper. Set aside.
2. Heat large pot of water to boiling over high heat. Add spaghetti and cook as directed.
3. When pasta has cooked to desired doneness, remove 1/4 cup cooking water and reserve. Drain and return to pot. Add pesto and reserved cooking water; toss well to distribute throughout pasta.
4. To serve, spoon pasta mixture into