August Pesto

For an early August recipe, how about trying a light and flavorful Pesto Pasta Salad with Cherry Tomatoes and Arugula? It's a perfect dish for the warm weather and uses fresh, seasonal ingredients!

Ingredients:

- 8 ounces (225g) pasta of your choice (penne, fusilli, or bowtie work well)

- 1 cup cherry tomatoes, halved

- 2 cups baby arugula

- 1/3 cup pine nuts, toasted

- 1/2 cup grated Parmesan cheese

- 1/4 cup extra-virgin olive oil

- 2 cloves garlic

- 2 cups fresh basil leaves

- Juice of 1 lemon

- Salt and pepper to taste

Instructions:

1. Cook the pasta according to the package instructions until al dente. Drain the pasta and set aside in a large bowl. Drizzle some olive oil to prevent the pasta from sticking together.

2. In a small skillet, toast the pine nuts over medium heat until lightly golden and fragrant. Be careful not to burn them. Set aside.

3. Prepare the pesto: In a food processor, combine the basil leaves, grated Parmesan cheese, toasted pine nuts, garlic cloves, and lemon juice. Pulse until everything is well combined.

4. With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. You may need to add more olive oil if it's too thick. Season with salt and pepper to taste.

5. In a large bowl, combine the cooked pasta, halved cherry tomatoes, and baby arugula.

6. Pour the pesto over the pasta and vegetables, and toss everything together until evenly coated with the pesto.

7. Taste and adjust seasoning if needed. You can also add more lemon juice, garlic, or olive oil for extra flavor.

Optional: Chill the Pesto Pasta Salad in the refrigerator for at least 30 minutes to serve the pasta salad cold as a refreshing dish. You can customize it by adding grilled chicken, shrimp, or extra veggies to suit your preferences. Enjoy the flavors of summer with this delightful dish!