End-Of-Summer Pesto Pasta Salad In A Jar

End-Of-Summer Pesto Pasta Salad In A Jar

Portions:6
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Ingredients

  • kosher salt
  • 1 lb. penne
  • 2 c. fresh basil leaves
  • ⅓ c. raw walnuts toasted
  • ⅓ c. grated Parmesan
  • 2 cloves garlic roughly chopped
  • ¼ 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.
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Course Cheese / Pasta / Salad