Summer Pasta Salad With Pesto Vinaigrette

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
333
FAT
67%
CHOL
13%
SOD
24%

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Ingredients for 8 servings

2 cups cherry tomatoes, halved

1/2 cup extra-virgin olive oil

Freshly ground black pepper

3 Tbs. red- or white-wine vinegar

3 Tbs. pine nuts, toasted

1 cup fresh or frozen peas

Freshly ground pepper

1/2 tsp. finely grated lemon zest

2 Tbs. fresh lemon juice

1/2 cup fresh, finely grated Parmigiano Reggiano

3/4 tsp. kosher salt

1/2 lb. dried campanelle, cavatappi, or other short, chunky pasta shape

2 tsp. finely chopped garlic

1 Tbs. olive oil

kosher salt

1-1/2 cups lightly packed fresh basil leaves

3/4 lb. green beans or wax beans (or a mix), trimmed and cut into 2-inch lengths

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