Chilled Seafood Pesto Pasta

Chilled Seafood Pesto Pasta

Serves: 4

1/3 cup Classico jarred tomato pesto sauce
1 tbsp. fresh lemon juice (reserve 1 tbsp. grated lemon peel)
8 oz pasta, cooked and drained
1 lb. bay scallops or shrimp, precooked
1 small green or yellow bell pepper, seeded and chopped
1/2 cup halved cherry tomatoes
1/4 cup grated parmesan cheese
1/4 cup toasted pine nuts
1 tbsp. grated lemon peel
1/4 cup basil chiffonade*
Additional grated parmesan cheese, if desired

  1. In a small bowl, stir together pesto sauce and lemon juice.

  2. Rinse pasta in a strainer under cold water; toss until thoroughly cooled.

  3. Combine seafood, bell pepper, cherry tomatoes, 1/4 cup cheese, pine nuts, lemon peel and basil in a large bowl; add pesto mixture and toss to coat.

  4. Top with additional parmesan cheese, if desired. 5. Refrigerate leftovers.

  • To make basil chiffonade, remove stems from fresh basil leaves. Roll
    leaves in the width direction and cut in 1/8" sections across to create
    small basil “ribbons.”