Elevate the classic pasta salad with this delicious walnut and pea pesto sauce! This vibrant, gluten-free recipe is ideal for warm summer days, backyard barbecues, and potluck parties. Our crisp and toasty Candied Walnuts add a flavorful and nutty depth to this twist on pesto. Unlike traditional pestos that use pine nuts, which can add a bitterness, walnuts have a more complex taste. They have a high oil content with sharp, tangy notes and an underlying sweetness.
For the Walnut and Pea Pesto:
- 2 cups peas, steamed and cooled to room temperature
- 1/2 cup olive oil
- 1/2 cup Santé Candied Walnuts, divided
- 1/4 cup lemon juice
- 1/4 cup parmesan cheese
- 4-6 large basil leaves
- 1 large garlic clove
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
For the Pasta Salad:
- 8 oz. box of gluten-free pasta, cooked according to box instructions
- 2 cups peas, steamed and cooled to room temperature
- 1 cup cherry tomatoes, halved
- 1/2 cup cooked ham, diced
- 1/3 cup mozzarella pearls
Instructions:
- Combine all of the ingredients in a food processor. Pulse until smooth, scraping down the sides with a spatula as needed.
- Cook the pasta according to the box instructions, then allow the pasta to cool to room temperature.
- Add the pasta to a large bowl with all of the walnut and pea pesto. Use a spatula to fold in the pesto until all of the pasta is evenly coated.
- Pour the peas, tomatoes, ham and mozzarella pearls into the bowl. Mix the ingredients to evenly disperse before serving and enjoying!
Recipe by The Bottomless Pit featuring Santé Candied Walnuts.
