Pecan Pesto Pasta Salad

Ingredients

• 3 cups firmly packed fresh basil leaves
• 3 Tbsp. coarsely chopped fresh Italian parsley
• 2 cloves garlic
• 1/2 cup pecans
• 1/4 cup pignoli (pine) nuts
• 3/4 cup Bertolli® Extra Virgin Olive Oil
• 3/4 cup grated Parmesan cheese
• 1 tsp. salt
• 1/2 tsp. ground black pepper
• 1 lb. penne or spiral pasta, cooked, drained and rinsed with cold water
• 1 large zucchini, julienned
• 2 cups cherry tomatoes, halved
• 1 small red onion, thinly sliced

Directions

1. In blender or food processor, process basil, parsley, garlic, pecans and pignoli nuts with 1/2 of the Olive Oil, scraping sides occasionally. While processing, slowly drizzle in remaining Olive Oil until blended. Stir in cheese, salt and pepper; set aside. In large bowl, combine 3/4 cup pesto mixture, pasta, zucchini, tomatoes and red onion. Toss well. If desired, stir in additional pesto. *Store remaining pesto in refrigerator in an airtight container.