Appears in Cook's Illustrated July/August 2006, America's Test Kitchen TV
At its best, pesto is fresh, green, and full of herbal flavor. Could it stay that way even when added to an American pasta salad?
When we developed our pesto pasta salad recipe, we discovered a trick to prevent the pesto’s bright green color from dulling. Adding another green element to the pesto—fresh baby spinach—provided long-lasting color without interfering with ...