Grain And Pesto Salad With Cherry Tomatoes Food

GRAIN SALAD WITH TOMATOES AND CUCUMBERS

Steps:

• Preheat oven to 350°F. Cook farro in a large Dutch oven or other heavy pot over medium heat, stirring often, until golden brown and toasted (it should start to smell like popcorn and some grains may pop), about 4 minutes. Remove pot from heat and pour in cold water to cover grains by 1"; throw in a healthy handful of salt. Set pot over medium-high heat and bring water to a boil. Reduce heat and simmer, skimming foam occasionally from surface, until grains are tender but still have some bite, 25-35 minutes. Drain and transfer farro to a large bowl.
• Meanwhile, toast pine nuts on a rimmed baking sheet, tossing once, until golden brown, about 5 minutes. Let cool.
• Add pine nuts, cucumbers, both kinds of tomatoes, red onion, lemon juice, oil, and vinegar to bowl with farro and toss everything together to combine. Taste and season with salt, pepper, and more lemon juice, if desired.
• Top salad with basil just before serving.
• Do Ahead
• Farro can be cooked 1 day ahead. Let cool; cover and chill.

GRAIN AND PESTO SALAD WITH CHERRY TOMATOES

Steps:

• Stir pesto into cooked grains. Season with salt, pepper, and vinegar. Toss in cherry tomatoes, Parmesan, and basil.

SPAGHETTI WITH PESTO AND CHERRY TOMATO SALAD

Steps:

• Prepare Basil Pesto:
• In food processor with knife blade attached, blend basil, garlic, pine nuts, salt, and pepper until pureed.
• With processor running, gradually pour in olive oil until blended.
• Add Parmesan, pulsing to combine.
• Transfer pesto to small bowl.
• Place plastic wrap directly on pesto surface to prevent browning; set aside.
• Prepare Cherry Tomato Salad:
• In medium bowl, mix tomatoes, onion, basil strips, oil, vinegar, salt, and pepper. Set aside.
• Heat large saucepot of salted water to boiling over high heat.
• Add spaghetti and cook as label directs.
• When spaghetti has cooked to desired doneness, remove 1/4 cup pasta cooking water and reserve.
• Drain spaghetti and return to saucepot.
• Add pesto and reserved cooking water; toss well to distribute vegetables.
• To serve, spoon spaghetti mixture into 4 serving bowls; top with tomato salad.
• Garnish with basil sprigs.