Martha Goes Green – a vegetarian cookbook, hit our shelves at The Pagoda Tree a month back. Boy has this little gem walked out the door – we have just received our 3rd shipment! Even if your not a vegetarian, you will love this book. The recipes are so delicious, I can’t stop sharing them!
My recipe today is straight out of Martha. If you’re looking for a gluten free option, substitute the pasta accordingly.
Pesto pasta salad
400g penne pasta
½ Tbsp oil
½ red onion, sliced
¾ cup sliced black olives
¾ cup roughly chopped sundried tomatoes
½ cup roughly torn basil leaves
4 Tbsp pesto
2 Tbsp pine nuts, toasted
200g feta cheese (optional)
Cook penne in a large pot of boiling salted water until al dente (firm to the bite). Drain pasta and set aside to cool. Heat oil in a small to medium sized pan. Add onion and cook until soft. Remove from heat and add olives, sun dried tomatoes, basil leaves and pesto and stir to combine. In a large bowl toss together cooled pasta, pesto mixture and toasted pine nuts until thoroughly mixed. If desired, serve topped with crumbled feta.