Italian Pasta Al Pesto Salad
By The Disney Institute

1 cup Basil 
1/4 cup Pine Nuts lightly toasted 
2 teaspoons Minced Garlic or 3 large cloves 
1/4 cup Parmigiano Reggiano Cheese (authentic Parmesan) grated 
1/4 cup Virgin Olive Oil 
1/4 cup Half and Half 

For the Salad 

1/2 pound Small Dried Pasta (Orzo Orecchiette Farfalle or comparable) 
2 Shallots peeled cored halved and thinly sliced 
1/2 cup Fennel (Fennel) thinly slices (you may substitute with Celery if necessary) 
1/2 pint Cherry Tomato ripe and quartered Salt and Fresh Ground Black Pepper to taste 
4 pieces Prosciutto Ham very thin slices trimmed of fat and rolled into rosettes 
8 pieces Genoa Salami halved and very thinly sliced 
4 piece Parmigiano Reggiano Cheese wide shavings (use a vegetable peeler) 
4 sprigs Basil 
1/4 cup Pine Nuts lightly toasted 


For the Dressing 

Pulse the basil leaves and pine nuts in a food processor fitted with a metal blade until chopped. 

Add the garlic and Parmesan cheese. 

With the processor running, pour in the olive oil in a steady stream; repeat procedure with the half and half. 

Season to taste with salt and freshly ground pepper. 

For the Salad 

Follow package directions, cook pasta in boiling salted water until tender but still firm (al dente). 

Drain, rinse with cold water and drain well again. 

Toss the cooked pasta in a large mixing bowl with the dressing, shallots, fennel, cherry tomatoes and thinly sliced salami; adjust seasoning with salt and freshly ground pepper as desired. 

Portion the pasta salad on serving plates and garnish with prosciutto rosettes, Parmigiano-Reggiano shavings, basil sprigs and toasted pine nuts.