Pasta, Pesto and Peas
Pasta, Pesto and Peas
Adapted from “Barefoot Contessa” Ina Garten
Potatoes, Pastas and Grains
Ingredients
- 1 lb farfalle pasta, cooked and chilled
- 2 tablespoons Fustini’s Pesto olive oil
- 4 tablespoons basil, chiffonade
- 1 cup mayonnaise
- 1 tablespoon Fustini’s Sicilian Lemon balsamic vinegar
- 1/4 cup parmesan cheese
- 1 cup peas, cooked and cooled
- 1/4 cup pine nuts
- Kosher salt and freshly ground black pepper
Directions
- Mix all ingredients together and let stand 2 hours or overnight.
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