Quench MagazinePesto Pasta Salad | Pasta | Quench Magazine
Pesto Pasta Salad | -Waldine Van Geffen VGHC42A 12 oz Fusilli, twist or seashell -pasta; cook, drain 1/4 c Olive oil 1/4 c Red wine vinegar 1 Lemon; juice of
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Cooking tools:
- Stove
- Pot
- Colander
- Mixing bowl
- Measuring cup
- Chef's knife
- Cutting board
- Grater
- Tongs
Ingredients
- 12 oz Fusilli, twist or seashell pasta; cook, drain
- 1/4 c Olive oil
- 1/4 c Red wine vinegar
- 1 Lemon; juice of
- 1/2 c Pesto
- 1/2 c Oil-pk sun-dried tom; sliver
- 1 c Fresh or frozen peas
- 1 Carrot; grated
- 1/2 c Toasted almonds; slivered
- Salt
- pepper
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