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Salads
- Pasta |
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INGREDIENTS:
4 cups uncooked spiral pasta (use rice pasta for wheat-free
version)
1 cup fresh basil pesto
2 Tbs chopped green olives or olive tapenade
1/4 cup pine nuts
1 cup frozen peas defrosted (or fresh if you can get them)
12 ounces cherry tomatoes halved
Several fresh basil leaves
1 Tbs virgin olive oil
Salt and pepper
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DIRECTIONS:
Cook pasta according to instructions on the
package. Make sure the water is salted (at least a half teaspoon
per quart).
Remove pasta from heat and strain when pasta
is cooked, but still firm (al dente).
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. Chill or serve at
room temperature.
Servings: 6
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