6934 ROUTE 9
(845) 876-6208
STORE HOURS: M - SA 9:30-5:30,  SU 11:00-4:30
Un-Pesto Pasta Salad
Recipe by Jessica Bard
Serves 4 to 6 as a main course

This cold salad is a
“Deconstructed Pesto Pasta.”  I
sometimes use lemon basil or even spicy globe basil to
shake things up. . Prepare basil as close to preparation time
as possible using a sharp chef’s knife. I like large shards of
cheese for this salad.  The large holes on a box grater make
bigger pieces than you get in a store-bought coarsely
4 oz. chunk Pecorino-Romano cheese
6 tablespoons extra-virgin olive oil
8 cloves garlic, very thinly sliced  
2 cups packed sweet basil leaves (or your favorite variety), cut into
wide chiffonade (to yield about 1 ½ cups)
1/4 teaspoon freshly ground black pepper
1 teaspoon kosher salt

Grate the cheese on the coarse side of a box grater and set-aside.

Add the pine nuts to a 10” skillet and heat over medium heat, stirring
frequently and shaking the pan, until browned and fragrant, 8 to 9 minutes.
Transfer nuts to a baking sheet to cool.

Bring a large pot of salted water to a boil. Add the pasta and cook until al
dente, about 11 to 13 minutes.

While the pasta is cooking, prepare the garlic and oil mixture. In a 10” skillet,
add the olive oil and garlic slices. Cook slowly over low heat, stirring frequently
until the garlic sliced start to turn golden, about 6 to 8 minutes.  Stir in the salt
and pepper.  When the pasta is ready, strain it well and transfer it to a large
metal mixing bowl. Add the garlic-oil mixture, scraping out the pan with a
rubber spatula.  Let the pasta cool, tossing occasionally, about 10 minutes.
Refrigerate, covered, until completely cool.

Add the cheese, basil, and pine nuts and toss until thoroughly mixed. Season
to taste with more salt and pepper. This salad may be served right away or
held in the refrigerator, covered, up to 4 hours. Toss again before serving.
Food Styling by Jessica Bard