A quick and easy way to use some greens (I used the beta mix from last week’s CSA share) and other vegetables you might have lying around. I used my zucchini and also added grape tomatoes. By tossing the greens with the hot pasta, the greens wilted nicely. The pesto came from the freezer, leftover from last year.
Pesto pasta salad
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| Pasta salad, pre-mozzarella |
Serves: 4
Ingredients
8 ounces pasta
1 small zucchini, sliced
4 ounces greens
1/3 cup pesto
1 pint grape tomatoes, cut in half
4 ounces fresh pearline mozzarella
Salt and pepper, to taste.
Directions
1. In a large pot of water, cook pasta according to package directions. Add sliced zucchini to pasta water for the last 2-3 minutes of cooking.
2. Drain pasta and toss with greens, pesto, and grape tomatoes. Allow to cool slightly, then add the fresh mozzarella. Season with salt and pepper and enjoy!
Kara Cooks and Eats 