Basil Parmesan Pasta Salad
3 to 4 cloves of garlic, minced
2/3 cup olive oil
1/4 cup fresh lemon juice
Salt and pepper
1 pound orecchiette, bowtie rotini, or penne pasta, boiled and cooled
8 to 10 basil leaves, chopped
1/2 cup toasted pine nuts
1/2 cup shredded Parmesan cheese
In a large bowl, whisk together olive oil, garlic, lemon juice, and a little salt and pepper. Add pasta and toss to coat. Let sit a few minutes or refrigerate. Right before serving stir in basil, pine nuts and cheese, leaving a little of each to decorate the top. If making ahead and refrigerating check to see if a little more oil and lemon juice are needed before serving.
To toast pine nuts, place on a cookie sheet and bake in a preheated 300 degree oven for 3 to 5 minutes or until they start to turn golden. You can also put them in a non-stick skillet and toast over low heat on the stove for a few minutes. Watch carefully so they don’t burn!