WEEKLY SPECIALS 3/23/2015

Courtesy of www.stellacheese.com

PESTO:

4 ounces baby arugula

1/2 c. unsalted shelled pistachios*

2 teaspoons kosher salt

1 tsp. black pepper

4 small cloves garlic, finely minced

1/2 c. oven-roasted tomatoes

1/2 c. extra virgin olive oil

SALAD:

1 lb.  gemelli pasta, cooked according to package & cooled

1 c. Aged Parmesan cheese, shredded

1/2 c. pitted kalamata olives, coarsely chopped

1 c. red bell pepper, julienned

Extra virgin olive oil, optional

DIRECTIONS:

Place all pesto ingredients in food processor and pulse   until fairly smooth paste forms. Combine pasta with cheese, olives and red pepper in ceramic bowl. Pour pesto over and toss until salad ingredients are evenly coated. For more moist salad, add olive oil as desired. The salad can be served warm or cold. To serve warm, reheat pasta before adding other ingredients.

*If using salted pistachios, cut salt back to 1 teaspoon.