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AUNTLYNNIE
Italian pasta salad with pesto sauce
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Ingredients
Directions
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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.
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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.
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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.
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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.
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Nutrition
420Calories
Sodium0% DV0g
Fat34% DV22g
Protein24% DV12g
Carbs14% DV42g
Fiber0% DV0g
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