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
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In a small bowl, stir together pesto sauce and lemon juice.
-
Rinse pasta in a strainer under cold water; toss until thoroughly cooled.
-
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.
-
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.”