Pesto and Pine Nut Pasta Salad
This green pesto fusilli combines San Remo Fusilli with spinach and basil pesto, peas, asparagus and bocconcini for a light, fresh pasta perfect for easy lunches or warm weather dinners.
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prep time15minuti
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cook time11minuti
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serves5people
Ingredients
Green Pesto
Method
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Add spinach, basil, parmesan, almonds, garlic, lemon juice, salt and pepper to a blender. Blend while slowly pouring in olive oil until smooth. Set aside.
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Cook San Remo Fusilli according to packet instructions.
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When the pasta has 3 minutes remaining, add peas and asparagus to the pot to blanch.
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Drain pasta, peas and asparagus, then transfer to a large bowl.
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Add olives, bocconcini and ½ cup pesto, tossing gently to combine. Add more pesto if desired.
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Transfer to a serving bowl and garnish with toasted pine nuts and extra basil.
