Pesto Pasta Salad (RECIPE)

Pesto Pasta Salad (RECIPE)

Ingredients

• 2 1/2 cups uncooked whole wheat pasta such as fusilli or penne
• 1 cup fresh basil pesto, store bought or homemade
• 2 tablespoons chopped green olives or olive tapenade
• 1/3 cup pine nuts
• 1 cup frozen peas, defrosted (or fresh if you can get them)
• 12 ounces assorted cherry tomatoes, halved
• Several fresh basil leaves, coarsely chopped
• 1 tablespoon extra virgin olive oil (I use Kasandrinos)
• Kosher salt to taste
• Freshly ground black pepper to taste

Instructions

• 1. Cook pasta according to instructions on the package. Make sure the water is salted (one and a half teaspoons per quart). Remove pasta from heat and strain when pasta is cooked, but still firm (al dente).

• 2. While the pasta is cooking, toast the pine nuts in a small pan over medium-high heat. Keep an eye on them because pine nuts can go from lovely and toasty to acrid and burnt in seconds.

• 3. Put pasta in a big bowl. Mix in fresh basil pesto, green olives, and pine nuts. Gently toss in cherry tomatoes, peas, fresh basil leaves, and olive oil. Add salt and pepper to taste.
  
  Serve at room temperature.
• 
  

Enjoy!!

Servings : 6-8
Ready in : 15 Minutes
Course : Dinner, Lunch, Main Dish

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