Description
A quick and vibrant Pesto Pasta Salad featuring tender pasta, sweet peas, and aromatic basil pesto, topped with parmesan cheese. Perfect as a refreshing side dish or a light meal, ready in just 25 minutes.
Ingredients
Pasta and Vegetables
- 1 pound short pasta (small or medium shells recommended)
- 1 pound frozen peas
Condiments and Cheese
- 6 ounce container basil pesto
- Parmesan cheese, to taste
- Salt, to taste
- Black pepper, to taste
Instructions
- Boil Pasta and Peas: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package instructions. During the last 4 to 5 minutes of cooking, add the frozen peas to the boiling water with the pasta to cook them simultaneously.
- Drain and Combine: Once both pasta and peas are tender, drain them well and return them to the pot.
- Mix with Pesto and Season: Stir in the entire container of basil pesto until the pasta and peas are evenly coated. Add parmesan cheese along with salt and black pepper to taste, mixing well to incorporate all flavors.
Notes
- Use short pasta like shells for best texture and pesto coating.
- Adding peas in the last few minutes of boiling saves time and preserves their bright color and sweet flavor.
- Adjust the amount of pesto and parmesan according to your taste preferences.
- Serve chilled or at room temperature; refrigerate leftovers promptly.
- Optional: Garnish with fresh basil leaves or a squeeze of lemon juice for added brightness.
