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Spaghetti pesto salad

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Ingredients for 6 servings:

  • 500 g spaghetti or linguine
  • 1 jar pesto, green
  • 70 g pine nuts
  • 125 g mini mozzarella, halved
  • 150 g cocktail tomatoes, halved
  • e.g. arugula

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Cook the spaghetti al dente, drain, and immediately toss with the pesto. Let the mixture cool. Meanwhile, toast the pine nuts. Be careful, as they burn easily. Prepare the mozzarella, tomatoes, and arugula and add them to the cooled pasta and pesto mixture (Tip: I add a tablespoon of oil to help it blend). Stir in 3/4 of the pine nuts, then scatter the rest over the mixed salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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