Ingredients

How to make it

  • Bring 4 quarts water to rolling boil in large pot.
  • Toast pine nuts in small dry skillet over medium heat, shaking pan occasionally, until just golden and fragrant, 4 to 5 minutes.
  • When water is boiling, add garlic and let cook 1 minute. Remove garlic with slotted spoon and rinse under cold water to stop cooking; set aside to cool. Add 1 tablespoon salt and pasta to water, stir to separate, and cook until tender (just past al dente).
  • Reserving 1/4 cup cooking water, drain pasta, toss with 1 tablespoon oil, spread in single layer on rimmed baking sheet, and cool to room temperature, about 30 minutes.
  • When garlic is cool, peel and mince or press through garlic press.
  • Place 1/4 cup nuts, garlic, basil, spinach, pepper, lemon juice, remaining 1/4 cup oil, and 1 teaspoon salt in bowl of food processor and process until smooth, scraping sides of bowl as necessary. Add cheese and mayonnaise and process until thoroughly combined.
  • Transfer mixture to large serving bowl. Cover and refrigerate until ready to assemble salad.
  • When pasta is cool, toss with pesto, adding reserved pasta water, 1 tablespoon at a time, until pesto evenly coats pasta. Fold in remaining 1/2 cup nuts and tomatoes (if using); serve.

Reviews & Comments 1

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  • chefmeow 7 years ago
    Another fabulous recipe. My grocery list is growing by the minute. Will be making this one this weekend. Thanks for posting.
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