Basil, pinenut and parmesan pasta salad

Pine nuts add texture to this easy pasta salad.

Recipe «Basil, pinenut and parmesan pasta salad» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 400g dried orecchiette or shell pasta, 1 cup S&W Whole Egg Mayonnaise, 2 tbsp milk, 1/2 tsp finely grated lemon rind, sea salt and freshly ground pepper, to taste , 50g baby spinach leaves, 1 cup torn basil leaves, 1/4 cup pinenuts, toasted , 50g parmesan cheese, finely grated, Shaved parmesan cheese and freshly ground pepper, to serve.

Ingredients:

• 400g dried orecchiette or shell pasta 
• 1 cup S&W Whole Egg Mayonnaise 
• 2 tbsp milk 
• 1/2 tsp finely grated lemon rind 
• sea salt and freshly ground pepper, to taste 
• 50g baby spinach leaves 
• 1 cup torn basil leaves 
• 1/4 cup pinenuts, toasted 
• 50g parmesan cheese, finely grated 
• Shaved parmesan cheese and freshly ground pepper, to serve 

Instructions

1. Cook pasta in plenty of boiling water according to packet instructions or until al-dente. Drain and cool to room temperature.
2. Whisk together S&W Whole Egg Mayonnaise, milk and lemon rind in a large bowl until combined. Season to taste.
3. Add spinach leaves, basil, pinenuts and parmesan. Season to taste. Toss gently to just coat and top with shaved parmesan and freshly ground pepper.