Ingredients

The following ingredients have 7 Servings
  • Walnut Pesto
  • 1/2 cup Diamond walnuts
  • 2 cups lightly packed basil leaves
  • 2 cloves garlic, grated
  • 1/2 cup shredded parmesan cheese
  • 1/3 cup extra virgin olive oil
  • Dressing
  • 2 tablespoons white wine vinegar
  • 2 tablespoons extra virgin olive oil
  • salt and pepper
  • Salad
  • 8 oz mini farfalle pasta
  • 3 romaine hearts, shredded
  • 1 1/2 cups cubed ham
  • 2 pints cherry or grape tomatoes, halved
  • shaved parmesan

Instruction

  • Make the Pesto:
  • Place the walnuts in a small skillet and cook over medium heat, stirring frequently, until toasted and fragrant. Place the walnuts in a food processor. Add the basil, garlic and parmesan to the food processor. Pulse a few times to chop and combine. With the food processor on, stream in the olive oil until all of the ingredients come together. Season to taste with salt.
  • Make the dressing:
  • Place the white wine vinegar and olive oil in a jar with a tight fitting lid. Add in half of the pesto and season with salt and pepper. Screw on the lid and shake vigorously to combine.
  • Make the salad:
  • Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain.
  • Place the pasta in a large bowl and add half of the pesto. (The other half goes into the dressing.) Stir to coat the pasta with the pesto.
  • In a large bowl, combine the romaine, ham and tomatoes. Stir in the pasta. Add the dressing and toss to coat. Serve topped with shaved parmesan.