Thursday, April 8, 2010

Creamy Pea and Artichoke Pesto Pasta Salad

Creamy Pea and Artichoke Pesto Pasta Salad

(makes 4 servings)
Printable Recipe

Ingredients:
1/2 pound penne (I used whole wheat)
1 cup pesto
1/3 cup mayonnaise
1 cup peas
1 cup artichoke hearts (quartered)
parmigiano reggiano to taste (grated)

Directions:
1. Cook the pasta as directed on the package.
2. Mix the pesto and the mayonnaise in a bowl.
3. Toss the pasta in the pesto mixture along with the peas.
4. Gently fold in the artichoke hearts.
5. Let chill in the fridge for 20 minutes or more.
6. Serve garnished with the grated parmigiano reggiano.

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