Pasta Salad with Walnut Pesto, Tomatoes and Snap Peas | Salads / Soups / Sides / Sauces | Categories | Recipes | Our Story | Pedroncelli Winery

Ingredients

• 1 pound short-cut pasta, preferably campanelle
• ½ cup extra virgin olive oil
• 2 medium shallots, thinly sliced
• ½ of a lemon, juiced and zested
• ½ cup walnuts, toasted
• 1 teaspoon red pepper flakes
• Salt and pepper to taste
• 1 pint (2 cups) grape tomatoes
• ⅓ pound snap peas, thinly sliced on a bias
• 2 cups loosely packed arugula
• 1 cup purple or green basil
• 1 ounce Parmesan, shaved
• English pea tendrils, for garnish (optional)