Ingredients
- Walnut Pesto
- 1/2 cup Diamond of California® walnuts
- 2 cups lightly packed basil leaves
- 2 cloves garlic, grated
- 1/2 cup shredded Parmesan cheese
- 1/3 cup extra virgin olive oil
- Dressing
- 2 tablespoons white wine vinegar
- 2 tablespoons extra virgin olive oil
- Salt and pepper
- Salad
- 8 ounces mini farfalle pasta
- 3 romaine hearts, shredded
- 1 1/2 cups cubed ham
- 2 pints cherry or grape tomatoes, halved
- Shaved Parmesan
The Steps
Walnut Pesto:
- Place the walnuts in a small skillet and cook over medium heat, stirring frequently, until toasted and fragrant. Place the walnuts in a food processor. Add the basil, garlic and Parmesan to the food processor. Pulse a few times to chop and combine. With the food processor on, stream in the olive oil until all of the ingredients come together. Season to taste with salt.
Dressing:
- Place the white wine vinegar and olive oil in a jar with a tight fitting lid. Add in half of the pesto and season with salt and pepper. Screw on the lid and shake vigorously to combine.
Salad:
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain.
- Place the pasta in a large bowl and add half of the pesto. (The other half goes into the dressing.) Stir to coat the pasta with the pesto.
- In a large bowl, combine the romaine, ham and tomatoes. Stir in the pasta. Add the dressing and toss to coat. Serve topped with shaved Parmesan.
RECIPE CONTRIBUTED BY TASTE AND TELL
