Fresh Asiago Pesto Pasta Salad

Fresh and delicious flavors!

Perfect side for any occasion.

1 Cup Fresh Basil
Aged Asiago
Grated or Shredded
Parmesan (not pictured, for Topping)
1-1/2 cups Olive Oil
Kosher Salt
Crushed Red Pepper
1-2 Cloves Garlic
Farfalle Pasta
Try to use fresh basil.

We use some from our garden harvest. It’s easy to grow and it’s there most of the year when you get a craving for pesto or other great basil infused dishes!
Prepare pasta according to instructions.
Once al dente, set aside to cool.
In a food chopper/ blender, add in garlic and basil.

When I first made this I got excited and used too much garlic. Be careful not to add too much since it’s fresh the flavor will be more intense.
Add some Asiago about an inch or two should be plenty.
Blend for about 15 seconds.
Add the olive oil.
Blend well adding more until it reaches a liquid consistency.
Add some crushed red pepper, about 1/2 Tsp.
Add in some kosher salt.
Mix into cooled pasta.
Add some shredded or grated Parmesan on top.
Cover and refrigerate for 1-3 hours before serving.

Delicious and simple!

Copyright © 2020-2023. Original Photography, Writing, Recipe Creation, and Post by Andrea Danielle Pistella

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