Pesto Antipasto Pasta

         A  pasta dish that’s delicious either warm or chilled.



 1.5 cups fresh basil leaves

3 cloves oven roasted garlic

2 Tablespoons olive oil

1/2 cup fresh spinach leaves

1/4 cup fresh parmesan or romano cheese

2 Tablespoons toasted pine nuts

2 Tablespoons toasted walnuts

1/3 cup blanched white onion


  • Roast garlic cloves (unpeeled), pine nuts, and walnuts in a pyrex dish for 8 minutes at 275° F
  • While roasting, combine and process the basil, spinach and olive oil and cheese
  • To blanch onion, peel and cut into large pieces. Add onion to a small saucepan of boiling salted water & cook for 1-2 minutes. Pour out into a strainer, then place onion directly into an icewater bath for 5 minutes. Remove from icewater & place on a paper towel to dry.
  • When items in the oven are finished roasting and slightly cooled, peel and chop the garlic.
  • Add the chopped garlic, onion, and toasted pine nuts & walnuts to food processor; blend until the texture is creamy.
  • Add salt and pepper to taste.

Chill pesto for at least 2 hours before serving.


Antipasto pasta:

  • Cook and strain pasta; set aside.
  • In a large bowl, mix the pasta and pesto: use about 1 tablespoon pesto for each 1.5 cups pasta
  • Mix in 1 cup fresh spinach leaves

Top the pasta with other ingredients:

1 medium tomato, sliced

4-6 slices of fresh mozzarella cheese

1/3 cup chopped sundried tomatoes

1 cup artichokes (canned in water or frozen)

1/4 cup shredded mozzarella cheese

1/3 cup pepperoni slices (cut in quarters)

1/2 cup sliced black olives

2 Tablespoons parmesan or romano cheese

1 Tablespoon toasted pine nuts

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