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Pesto Pasta Salad
Raddish Supper Club
April 19, 2025
Tasty homemade pesto (no pine nuts required!) blends up quickly for this summery salad.
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Shopping List
Serves: 4-6
Active Kitchen Time: 20-30 minutes
Fresh:
1 pint cherry tomatoes
1 clove garlic
1 ½ cups spinach, loosely packed
1 ½ cups basil, loosely packed
½ lemon
⅛ cup grated Parmesan cheese
1 cup frozen peas
Pantry:
½ tsp kosher salt
½ cup olive oil
3 cups dried fusilli pasta
Suggested Sides:
Meatballs
Rotisserie Chicken
Get Recipe Ingredients Recipe Steps
 Bring a large pot of salted water to a rolling boil. |  Cook 3 cups dried fusilli pasta according to package directions. |
 Add 1 cup frozen peas to colander in sink. |  Drain pasta in colander, pouring over peas. |
 Rinse pasta and peas with cold water until cool. Allow to drip dry. Add to large bowl. |  Cut 1 pint cherry tomatoes in half. Add to pasta and peas in large bowl. |
 Make pesto. Smash and peel 1 clove garlic. Add to blender. |  Add 1 ½ cups loosely-packed basil and 1 ½ cups loosely-packed spinach leaves to blender. |
 Juice ½ lemon. Measure 2 tsp and add to blender. |  Add ¹⁄³ cup grated Parmesan cheese, ½ tsp kosher salt, and ½ cup olive oil to blender. |
 Blend pesto until smooth, pausing to scrape down sides as necessary. |  Add pesto to pasta mixture. Stir to combine. TASTE & SHARE! |
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