Pesto Pasta Salad

Servings: 8 to 10 INGREDIENTS Pesto: 6 ounces arugula 2 ounces basil ½ cup walnuts ¾ cup extra-virgin olive oil

2 ounces Parmesan cheese

2 lemons, zested and juiced

½ pound campanelle (trumpet) pasta

1 pint snap peas, blanched or steamed

1 pint English peas, blanched or steamed ½ bag arugula ¼ cup Parmesan, shaved 1 recipe pesto (see above) INSTRUCTIONS

Place one large pot of water on the stove with ¼ cup salt and bring to a boil. While water is coming to a boil, prepare the pesto. Place walnuts in a food processor and pulse until roughly chopped. Add basil and arugula in processor. With the processor running, drizzle in olive oil, followed by cheese, lemon zest and juice. Set aside in a large bowl

Once water has come to a boil, add your pasta and cook for about 7 to 8 minutes or al dente. Take the pasta out of the boiling water and place in a bowl of ice water, stir until pasta is cool. Transfer the chilled pasta to the bowl with the pesto and stir or toss until all the pasta is coated liberally with pesto, add peas and arugula and continue to toss until well coated. Serve with freshly cracked black pepper and shaved Parmesan.

Brownies and bars are potluck staples for good reason: They’re quick, easy and delicious. Enjoy these two favorites. INSTRUCTIONS

Preheat oven to 325 degrees. Lightly grease an 8-by-8-inch metal baking pan. With an electric mixer or whisk, beat the cocoa, sugar, vanilla, salt and hot melted butter for several minutes. In a wide but small bowl, whisk one egg at a time until it falls from the raised whisk like a ribbon. Beat each whisked egg into the batter for 1 to 2 minutes before adding the second egg. Fold in the flour using a broad spatula until just mixed. Gently fold in the nuts. Spread the batter evenly in the prepared pan. Bake 25 to 30 minutes or until the top is slightly crusted and just a little of the batter sticks to a toothpick inserted in the center. Let the brownies cool completely, if you can, before cutting.

Perfectly portioned, these brownies are awesome frozen, brought to room temperature or warmed in the microwave.

PHOTO BY EMILY RYAN It’s outdoor party season! Try some surefire recipes from area chefs.

PHOTO COURTESY OF BRENDA KIEFFER Mexican corn salad pairs well with BBQ.

PHOTO BY EMILY RYAN Love corn? Lose the cob and make Mexican corn salad.