Kid Chef Pesto Pasta Salad

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Kid Chefs can make this pasta salad for a summer party, to take on a picnic, or to the beach. Basil is a wonderful herb to grow with tomatoes to help keep away aphids. Basil leaves, fresh from the garden tomatoes, and cream cheese make a delicious snack on toasted sliced baguettes. Kids can soak overnight ½ cup of organic northern white beans, rinse thoroughly, and cook 50 minutes until tender. Using all organic ingredients, kids can make basil pesto by putting a garlic clove, ¼ cup fresh Parmesan cheese, 2 tbsp pine nuts in a blender and adding 1 cup fresh basil leaves, 3 tbsp olive oil, ¼ tsp sea salt and blending until smooth. Kids can steam 2 finely chopped carrots, ¼ chopped red pepper, 2 minced garlic cloves, 4 tbsp minced sun dried tomatoes, and 6 sliced crimini mushrooms 15 minutes. Boil 1 cup organic whole wheat shells, strain, and pour into a bowl with the steamed veggies. Add 6 chopped kalamari olives, ½ cup feta cheese, ¼ tsp sea salt, and mix together with ¼ cup of the basil pesto and ½ cup of the cooked northern white beans. Kids can refrigerate the salad that will be a hit at any party.

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