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Summer Pasta Salad with Pesto Vinaigrette

Peter Berley
  • minutes
  • Serves 10

INGREDIENTS

1 1/2 cups

Basil, lightly packed fresh leaves

2 cups

Cherry tomatoes

2 tsp

Garlic

3/4 lb

Green beans or wax beans

1/2 tsp

Lemon, zest

1 cup

Peas, fresh or frozen

2 tbsp

Lemon juice, fresh

1/2 lb

Campanelle, dried

1

Black pepper, Freshly ground

3/4 tsp

Kosher salt

1

Kosher salt

1

Pepper, Freshly ground

1/2 cup

Olive oil, extra-virgin

1 tbsp

Olive oil

3 tbsp

Or white-wine vinegar, red

3 tbsp

Pine nuts, toasted

1/2 cup

Parmigiano reggiano, fresh