Pesto Pasta Salad
Ingredients
- 4 cups fusilli
- 1 cup pesto
- 2 tablespoons chopped green olives
- 1/3 cup pine nuts
- 1 cup frozen peas
- 12 ounces cherry tomatoes
- fresh basil leaves
- 1 tablespoon extra virgin olive oil
- Kosher salt
- ground black pepper
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Instructions
- 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).
- 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 or plate to rest. They will burn if you leave them in the pan.
- 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.
Source
Original recipe: View Original