Ingredients
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4 cups PastaUncooked fusili
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1 cup PestoFresh basil pesto
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2 tablespoons OliveChopped, green
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0.3 cup Pine Nuts
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1 cup PeasDefrosted
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12 ounces TomatoCherry, halved
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BasilFresh
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1 tablespoon Olive OilExtra-virgin
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Salt
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Black Pepper
Directions
Steps
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1
Done
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Cook the pastaCook 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 |
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2
Done
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Toast pine nutsWhile 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. When most of the nuts have a blush of golden brown on them, move them to a cool bowl to rest. They will burn if you leave them in the pan. |
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3
Done
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Mix pasta with pesto, pine nuts, olives, tomatoes, basil, olive oilPut pasta in a big bowl. Mix in fresh basil pesto, green olives, and pine nuts. Gently mix in cherry tomatoes, peas, fresh basil leaves, and olive oil. Salt and pepper to taste. |
