GP Hospitality at Home - Summer Pasta Salads

Great Performances Hospitality at Home Summer Pasta Salads

Red, White, and Green Gemelli Pasta Salad with Pesto, Roasted Cherry Tomatoes, Toasted Pine Nuts

Created and developed by Chef Georgette Farkas for Great Performances Servings: 4 – 6

Ingredients : For the cherry tomatoes 3 cups cherry tomatoes, halved 3 sprigs fresh thyme ¾ cup olive oil 1 clove garlic, peeled Salt and pepper to taste

For the pesto 2 cups basil leaves ½ cup olive oil 6 cloves garlic, peeled 2 Tbsp pine nuts ½ cup parmesan cheese, finely grated

Garnish ¼ cup parmesan cheese, in shards

For the pasta 12 oz gemelli pasta


1. Pre-heat oven to 400֯.

2. Prepare the tomatoes. Thinly slice one clove of garlic. On a sheet pan, toss halved cherry tomatoes with sliced garlic, thyme sprigs, and ¼ cup olive oil. Season with salt and pepper Bake approximately 20 minutes, until the tomatoes are softened and beginning to caramelize around the edges. Set aside and let cool. 3. Prepare the pesto. Reduce oven temperature to 300. Place pine nuts on a sheet pan and toast, tossing occasionally until golden brown. 4. In small sauté pan over low heat add ¼ cup olive oil. Add garlic cloves and simmer gently, but do not brown. Set aside and let cool. Meanwhile, bring a pot of salted water to a boil. Add basil and blanch briefly just until leaves are wilted. Shock in ice water, drain well, wringing the leaves to remove remaining liquid. Add blanched basil to bowl

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