End-Of-Summer Pesto Pasta Salad In A Jar
Ingredients
- kosher salt
- 1 lb. penne
- 2 c. fresh basil leaves
- 1/3 c. raw walnuts toasted
- 1/3 c. grated Parmesan
- 2 cloves garlic roughly chopped
- 1/4 c. extra-virgin olive oil
- 1 pt. grape or cherry tomatoes halved and quartered if large
- 1 c. crumbled feta plus more for garnish
Instructions
- Bring a large pot of salted boiling water to a boil.
- Cook penne according to package directions, until al dente.
- Drain, reserving 1/2 cup pasta water, and return to pot.
- Meanwhile, make pesto: In a food processor fitted with a metal blade, blend basil, walnuts, Parmesan, and garlic.
- Slowly add olive oil in a steady stream.
- Season with salt.
- Add pesto and 1/4 cup pasta water to pot, stirring until saucy and creamy.
- (Add more pasta water until you reach your desired consistency.
- ) Add tomatoes and feta and stir until combined.
- Divide pasta among six mason jars and top with additional feta.