directions
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1
Place pesto in a large serving bowl. Meanwhile, cook the elbow macaroni until al dente, or firm to the bite
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2
With a ladle, carefully remove 1/2 cup of the macaroni cooking liquid; add to pesto
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3
Drain macaroni
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4
Add immediately to pesto
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5
Stir to coat
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6
Stir in the remaining 1/4 cup walnuts and the cherry tomatoes
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7
Serve while still hot or at room temperature for a salad
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8
Pass with freshly grated Parmesan cheese.
Elbows and Cherry Tomatoes with Three Herb Pesto
ingredients
- 1 pound dry or 1 load of fresh elbow macaroni
- about 1 cup Three Herb Pesto (page 31)
- 1 pint small cherry tomatoes, stems removed
- (use half red and half yellow, if available)
- 1/4 cup chopped walnuts
- freshly grated Parmesan cheese