Filter
Reset
Sort ByRelevance
AUNTLYNNIE
Italian pasta salad with pesto sauce
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Bring a generous amount of water to the boil with a pinch of salt in a large pan. Cook the pasta al dente according to the instructions on the package. Cook the peas for the last 4 minutes.
-
Drain the pasta and peas and let everything drain well in a sieve. Stir a spoon of olive oil through the pasta to prevent sticking together. Allow pasta and peas to cool.
-
Put the pasta and peas in a bowl and mix the to and slices of olive through it. Keep a few to and slices of olive separately for the garnish.
-
Stir at the last moment the pesto sauce through the salad, because even cooked pasta will retain moisture. The paste should not become mushy-soft. Garnish the salad with slices of olive, to, cubes of gorgonzola and basil leaves.
-
10 minLunchmayonnaise, wasabipaste, tuna pieces in water, roll white bread, chilled seaweed salad, raw vegetables radish mix,pistol with japanese tuna salad
-
15 minLunchstrips of ham, tomato, slices of wholemeal bread, chives, yogurt, mayonnaise, egg,wholemeal bread with homemade egg salad
-
30 minLunchred-skinned potato, frozen garden peas, medium sized egg, fresh dill, low-fat quark, mayonnaise, capers, White wine vinegar, arugula, hot smoked salmon pieces,potato salad with smoked salmon
-
15 minLunchWhite bread, Muesli Bread, Corn bread, honey, soft goat cheese, blueberry, fresh mint, basil,blueberry sandwich
Nutrition
420Calories
Sodium0% DV0g
Fat34% DV22g
Protein24% DV12g
Carbs14% DV42g
Fiber0% DV0g
Loved it