With my kale pesto made, all I needed was a vehicle for it.
As usual, I turned to my standard freshly made pesto must be tossed in hot pasta dish!
With a beautiful pint of heirloom tomatoes, plus some fresh linguini picked up at the farmers market, I had the perfect dinner in the making.
Raiding my vegetable bin at home, I picked out some green beans to toss in my pasta salad to round out the meal.
I love preparing pasta salads during the summer. They are fast, easy, require minimal stove top time and you can get a boatload of vegetables into one dish.
Did I mention they make great leftovers?
- 12 ounces fresh linguini
- 1 pint heirloom cherry tomatoes, halved
- ½lb green beans, trimmed and halved
- 1 cup kale pesto
- juice from ½ lemon
- reserve pasta water
- salt and pepper
- optional: ricotta and parmigiana cheese to top
- Bring a large pot of salted water to bowl and cook the pasta according the packages directions. If using fresh pasta, cook for 3-5 minutes. If using dry cook for 10-11 minutes. Drain and reserve ⅓ cup water.
- In a large mixing bowl toss the pasta, kale pesto, and lemon juice together. If the consistency seems a little thick add some of the reserve pasta water 1 tablespoon at a time until the pesto completely coats the pasta.
- Mix in the cherry tomatoes and greens.
- Taste and season with salt and pepper as needed.
- Serve with a dollop of ricotta cheese and a shaving of grated parmigiana cheese on top.
Looking for more pasta salad ideas for the summer, try out some of these: