You’re Going to Want to Make This Recipe

We’ve been big on Pasta Salads over here lately – they’re cooler options in the summer when turning the oven on sounds awful, not too tough to put together, make for easy leftovers and can be eaten with one arm holding a screaming child if necessary.  We’ve tried a number of varieties – Chicken and Artichoke, Bleu Cheese Macaroni, traditional Italian dressing – and this one:


Oh this one spoke to me from the title alone.  Basil? Sold.  But then we tasted it.  Oh my gawwww – a new favorite.



Spinach Basil Pasta Salad from All Recipes
1 package farfalle pasta
1 package spinach
2 cups basil leaves
1/2 cup extra virgin olive oil (I use less – just a little basic olive oil to cook the prosciutto and garlic, and good olive oil for drizzling as dressing).
3 cloves garlic, minced
4 ounces prosciutto, diced (you could substitute bacon, too)
3/4 cup grated parmesan cheese
salt and pepper to taste
toasted pine nuts


So, you cook the pasta.  Toss the spinach and basil together in a big bowl.  Cook the garlic and prosciutto (or bacon) in a little bit of olive oil.  Mix the leafy stuff and garlic and prosciutto together, add the pasta and top with salt and pepper, parm and pine nuts, and then drizzle a little olive oil for dressing over the top.  The flavor of the olive oil from cooking the garlic and prosciutto is phenomenal – so don’t overdo the dressing oil.  Fresh and quick and yum.

Comments

  1. That looks like my kind of pasta salad! Thanks for sharing!

  2. This looks SUPER YUM. OMG. Can’t believe you are dealing with a screaming baby and STILL finding time to share awesome recipes.

  3. This looks great–I wonder if tossing in some fresh mint would be good too!

  4. yum- that’ll be dinner tonight. thanks!

  5. Yum! But really, you have time to cook? Kudos friend, kudos.

  6. That was so good. And may I say how impressed I am that you have time to find recipes and cook- none of my friends with newborns seem to be able to do that.