being a rabid fan of pesto, I've been following the pesto discussions the past few weeks. this weekend, I tried the "pesto pasta salad" (cold) recipe from the latest issue of CI.
it suggests adding a couple tablespoons of lemon juice and some spinach to maintain the color. however after my DH, left the container (uncovered) on the counter for about 1/2 hour and it browned up right quick. (might have to try the vit. C next time).
other than that, the sauce was tasty and i did like the consistency. I ended up with more than necessary to cover the 1 pound of bowtie pasta I cooked up.
my only other complaint, is the recipe calls for toasted pinenuts in the sauce and sprinkled on the pasta. 3/4 cup in all, that was a bit of overkill for me. I'd probably reduce the amount in the sauce, and omit the whole ones.
anyone else give the recipe a try?