Name: Lavender Basil Pesto Pasta Salad
Yield: 4-6
Ingredients: 2 cups orecchiette pasta, cooked according to package directions, rinsed, and drained well; 2 cups broccoli cut into bite sized pieces, steamed or blanched then chilled; 1 cup cooked peas, defrosted frozen peas are ok; ¼ pound ricotta salata, sliced thinly; 2 packed cups of baby spinach leaves (about half of a 5oz container); 1 cup Lavender Basil Pesto; -; 2 Tbsp Luberon spice blend (6g); 2 ¼ cups basil leaves (130g); 2 cloves fresh garlic (10g) or 1 tsp granulated garlic; 1 ½ tsp fine sea salt; ½ cup olive oil (120g); - In a food processor pulse the garlic until finely chopped.; - Add in the remaining ingredients and continue pulsing until the pesto is smooth, scraping down the sides as needed.

There is no end to a good pasta salad one can have at their fingertips. I've been making some version of this salad for so many years and it has versions for each season. The keys for me are: majority vegetables, great condiment for seasoning, and pasta with great texture to serve cold. From there I add a little cheese, a little extra kick of something like lemon or lavender, and voila!

Lavender Basil Pesto Pasta Salad

Author: Helen Park
Servings: 4-6
Category: Side Dish

Ingredients

2 cups orecchiette pasta, cooked according to package directions, rinsed, and drained well
2 cups broccoli cut into bite sized pieces, steamed or blanched then chilled
1 cup cooked peas, defrosted frozen peas are ok
¼ pound ricotta salata, sliced thinly
2 packed cups of baby spinach leaves (about half of a 5oz container)
1 cup Lavender Basil Pesto
-
2 Tbsp Luberon spice blend (6g)
2 ¼ cups basil leaves (130g)
2 cloves fresh garlic (10g) or 1 tsp granulated garlic
1 ½ tsp fine sea salt
½ cup olive oil (120g)
- In a food processor pulse the garlic until finely chopped.
- Add in the remaining ingredients and continue pulsing until the pesto is smooth, scraping down the sides as needed.