Italian pasta salad with pesto sauce

Name: Italian pasta salad with pesto sauce
Total time: 25 min
Yield: 6
Ingredients: 300 gram IUD paste; 100 gram frozen pea; 6 tablespoon extra virgin olive oil; 1 tray cherry / Christmas; 20 green olive; 20 black olive; 3 tablespoon green pesto; 100 gorgonzola; 10 leaf fresh basil

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.