Instructions

1. Bring a large pot of water to a boil and add pasta of choice. Cook according to package instructions. Then drain and rinse with cold water until needed.
2. Make pesto by adding basil, garlic, pine nuts, lemon juice,  and  sea salt to a food processor and blend. Pour in Little Creek Original until creamy and smooth, scraping down sides as needed. 
3. Add cooked pasta and roasted tomatoes (click here for roasted tomato recipe )to a mixing/serving bowl and top with pesto. Toss to combine and enjoy immediately. Add  a garnish of basil, roasted pine nuts and Organic feta. Drizzle balsamic reduction.

​PENNE PESTO SALAD

Original

​PASTA SALAD

• 2 cups cherry/baby tomatoes (halved)
• 12 ounces whole-grain or gluten-free penne pasta 

PESTO

• 2 cups semi-packed fresh organic  basil
• 4 cloves garlic, minced 
• 1/4 cup toasted pine nuts (plus more for serving)
• 1 medium lemon, juiced (yields ~3 Tbsp or 45 ml as original recipe is written)
• 1 pinch sea salt (plus more to taste)
• 1/4 cup of Original Little Creek Dressing 

​