Ingredients:
1 lb. pasta (shells)
1 cup of grape or cherry tomatoes (cut in half)
1 cup of feta cheese (cut in bite size pieces)
Pesto Recipe:
1/4 cup walnuts
1/4 cup pine nuts
3 tbs minced garlic
5 cups fresh basil leaves, packed
1 tsp sea salt
1 tsp. freshly ground black pepper
1 1/2 cups olive oil
1 cup grated Parmesan cheese
Directions:
- Make pesto sauce and refrigerate for about an hour.
- Boil pasta to desired taste. (Drain well)
- Put pasta, tomatoes and feta cheese in a large bowl.
- Put about 1/4 cup of pesto sauce on top. (Mix well.) If you feel it needs more pest sauce add a little more. (Refrigerate for 30 minutes for a cold pasta salad.) *Pesto sauce can stay in refrigerator for 2 weeks.
Cooking With Mr. C. 