Pesto Pasta Salad

This bright, herb-packed pasta salad combines tender fusilli with crisp asparagus, edamame, fresh watercress, and rich pesto, topped with toasted pine nuts and Parmesan for a fresh, satisfying meal or side.

Recipe Information

Total Time:

Yield:

8 servings (1½ cups each)

Ingredients

1 recipe Classic Pesto Genovese, recipe; divided

¼ cup pinenuts

1 (16-ounce) package fusilli pasta

1 pound asparagus, trimmed and bias-cut into 2-inch pieces

1 cup frozen shelled edamame

Coarse kosher salt, to taste

2 cups tightly packed watercress, stems trimmed

Fresh basil, for garnish

Shaved Parmigiano-Reggiano cheese, for garnish

Coarsely ground black pepper, for garnish

Lemon zest, for garnish

Directions

Prepare Classic Pesto Genovese according to recipe directions; set aside. In a small nonstick skillet, cook pine nuts over medium heat for 2 to 3 minutes or until toasted and fragrant, stirring frequently. Cool and set aside for the salad.
In a large saucepan, cook fusilli in lightly salted boiling water according to package directions. Add asparagus and frozen edamame during the last 2 minutes of cooking. Drain in a colander; rinse under cold water to stop cooking. Transfer to a large bowl.
Add ½ cup pesto to pasta-vegetable mixture; toss to combine. Season to taste with salt. Cover with plastic wrap and refrigerate until chilled.
To serve, stir in remaining pesto. Add watercress and toasted pine nuts; toss to combine. Garnish with basil, Parmigiano-Reggiano, pepper and lemon zest, if desired. Serve immediately.