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Pesto Pasta Salad with Fabanaise

Pesto Pasta Salad with Fabanaise
Pesto Pasta Salad with Fabanaise
Prep time:
Cook time:
Total time:
Serves: 6
  • 1 box Banza rotini
  • 3 ounces fresh basil leaves (about 2 ½ packed cups)
  • 1 garlic clove
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • ½ teaspoon salt, divided
  • ½ cup pine nuts, divided
  • ¾ cup Sir Kensington۪s Fabanaise
  • 1 cup kalamata olive, roughly chopped
  • ¾ cup sun-dried tomatoes, roughly chopped
  • 2 cups arugula
  1. Bring a large pot of water to a rolling boil. Season with salt, it should taste like the sea. Cook pasta according to package directions. Rinse under cold water until cool.
  2. In the bottom of a food processor, add basil, garlic, lemon juice, lemon zest, ¼ teaspoon salt, and 1 tablespoon pine nuts. Pulse until pureed. If needed, scrape down the sides of the mixer with a spatula. Add in fabanaise, and process until combined. Season with salt and pepper.
  3. Add the pasta to a large bowl. Toss with pesto until completely coated. Add in remaining salt, pine nuts, olives, tomatoes and arugula. Season to taste with salt and pepper.

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