Sun-Dried Tomato and Basil Pesto Pasta Salad
By Joe
Source: America's Test Kitchen.
Pasta coated in a rich, brick-red pesto of sun-dried tomatoes, ricotta and pine nuts, brightened with fresh cherry tomatoes and torn basil.
Always check the labels of the products you use.
Method
- 1
Cook the pasta. Boil the pasta in the salted water a minute or two beyond al dente. Keep 120 ml of the water, then drain, rinse cold and shake dry.
- 2
Blend the pesto. Blend the sun-dried tomatoes, ricotta, pine nuts, cheese, garlic, oil, pepper and 60 ml pasta water to a thick, brick-red paste.
- 3
Combine. Toss the pasta with the pesto, adding a splash more pasta water if it clings in clumps.
- 4
Finish. Fold in the cherry tomatoes and torn basil just before serving.
Storage
Keeps covered in the fridge for up to 2 days; loosen with a splash of water or oil and check the seasoning before serving. Not suitable for freezing. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Low sugars: 2.3 g sugars per 100 g (limit ≤ 5 g)
- Low salt: 0.28 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 122 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large pot (at least 5 litres)
- colander
- food processor or blender
- large mixing bowl
- rubber spatula
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 458 kcal |
| Protein | 13 g |
| Carbohydrate | 57.4 g |
| of which sugars | 2.8 g |
| of which free sugars | 0 g |
| Fat | 20.3 g |
| of which saturates | 3.4 g |
| Fibre | 3.8 g |
| Salt | 0.34 g |
Protein per 100 kcal
2.8 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
