Pesto and Pine Nut Pasta Salad - San Remo
A fresh green pesto fusilli made with San Remo Fusilli, spinach and basil pesto, peas, asparagus and bocconcini. Light, vibrant and perfect for warm weather mea
Ingredients
- 500g San Remo Fusilli
- 10 asparagus spears, trimmed
- 1 cup frozen peas, defrosted
- ½ cup pitted green olives
- 15 baby bocconcini balls
- ¼ cup toasted pine nuts
- 3 cups baby spinach
- 1 cup fresh basil leaves
- ¾ cup parmesan cheese
- ⅔ cup slivered almonds
- 2 garlic cloves, crushed
- 1 lemon, juiced
- ⅔ cup olive oil
- Pinch of salt and pepper
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