Pesto Pasta Salad
Summer pesto pasta salad with fresh basil pesto, spiral pasta, pine nuts, olives, peas, and cherry tomatoes

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Pesto Pasta Salad

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Ingredients

Adjust Servings:
4 cups Pasta Uncooked fusili
1 cup Pesto Fresh basil pesto
2 tablespoons Olive Chopped, green
0.3 cup Pine Nuts
1 cup Peas Defrosted
12 ounces Tomato Cherry, halved
Basil Fresh
1 tablespoon Olive Oil Extra-virgin
Salt
Black Pepper
Cuisine:
  • 30 mins
  • Serves 2
  • Medium

Ingredients

Directions

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Steps

1
Done

Cook the pasta

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

2
Done

Toast pine nuts

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.

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.

3
Done

Mix pasta with pesto, pine nuts, olives, tomatoes, basil, olive oil

Put 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.

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