Mint Pesto Pasta Salad

With a cleaned grill, refreshed flower containers, and a thoroughly swept deck, we are officially ready for outdoor entertaining. On the arrival of grilling season, I have been reviewing recipes for my favorite side dishes to serve while dining al fresco. Cool and brightly flavored salads are always an excellent choice as the days start to get hotter. This lively pasta salad, with a marvelous mint pesto and vibrant vegetables, is perfect served with grilled meats or seafood. Leftovers taste even better the next day.

Ingredients:

For the pesto:

2 cups fresh mint, loosely packed

1 cup fresh parsley, loosely packed

Juice and zest of one lemon

2 to 3 cloves garlic

1/3 cup toasted pine nuts, (see notes)

½ cup extra virgin olive oil, plus more

Salt and fresh ground black pepper

For the salad:

1 pound tube or shaped dry pasta, (see notes)

2 cups fresh or frozen green peas

2 spring onions, or 1 medium shallot, thinly sliced

1 (14-ounce) can artichoke hearts, drained

1 cup cherry tomatoes, halved

1 cup baby spinach

1 cup feta cheese, crumbled

Directions:

First make your pesto. Add the mint, parsley, lemon zest, garlic cloves, and pine nuts to the bowl of a food processor. Pulse in one second bursts until the mixture is coarsely chopped. Add a pinch of salt, a crack of black pepper, and the lemon juice then pulse until combined. With the processor running, pour the olive oil in a steady stream to emulsify with the herbs and garlic. Be careful not to overprocess, the pesto should have a fine textured consistency. If too thick add more olive oil in incremental pulses until the pesto is a smooth, thick and pourable texture. Taste and adjust seasoning adding more salt or pepper as needed. Cover and let the pesto chill in the refrigerator.

Next bring a large pot of salted water to a boil. Cook pasta to package directions. While the pasta is cooking, set up a steam basket in a saucepan with an inch of water. Bring water to boil, add the peas, then cover and steam until tender and bright green, about 4 minutes. Transfer peas to a plate to cool and set aside.

Before draining the pasta use a heat-proof measuring cup to reserve ½ cup of the pasta cooking water. Drain the pasta and immediately return to the pan. Pour in the pesto with a splash of the cooking water and toss while the pasta is still hot to evenly coat. Add more water as needed to coat the pasta completely in the sauce. Add the peas, onions, and artichoke hearts, continuing to toss while the pasta is still hot. Transfer the pasta to a mixing bowl and allow to cool. When the pasta is cool to the touch, add the tomatoes, feta cheese and spinach, gently tossing to evenly distribute. Be careful not to break up the cheese too much. Season to taste with salt and pepper. If needed, add a squeeze of lemon juice.

Cover salad and set in the refrigerator to fully chill. Before serving, taste and adjust seasoning adding more salt or pepper as needed. Transfer to a chilled serving bowl and garnish with sprigs of fresh mint.

Notes:

You could experiment with other fresh tender green herbs for this pesto. Chervil, tarragon, marjoram, or basil would all be lovely in place of, or in combination with the mint and parsley.

Pine nuts are the traditional nut used for pesto. However, they can be rather pricey. Other nuts that work well in pesto include cashews, almonds, and walnuts. I used a combination of cashews and pine nuts because I had both in my pantry. When cooking for guests with nut allergies, I recommend using lightly toasted, hulled pumpkin seeds in place of the nuts.

Pick a pasta that has ridges or a shape that the pesto will cling to. Good choices include penne rigate, gemelli, campanelle, rotini, or cavatappi.

You could easily double the pesto recipe and save the other half for another meal. Pesto freezes beautifully. Try this pesto over roasted vegetables, grilled fish, or spread on bruschetta.

Enjoy.