Farmers' Market Pasta Salad
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Directions
Item No.
573934
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
Item No.
321610
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
Ingredients
- 1 pound Montebello Fusilli
- 2 cups chopped asparagus
- 2 cups frozen or fresh peas
- 5 oz fresh baby spinach, roughly chopped
- 1 jar Stonewall Kitchen Basil Pesto
- Fresh parmesan
- Fresh basil
Directions
- Bring 4 quarts of water to a boil. Generously salt water, add pasta, and stir. Boil pasta for 10 minutes. During the last one minute of cooking, add in the chopped asparagus.
- Strain pasta and asparagus and run under cold water until pasta has cooled off.
- Add spinach & peas to a large bowl. Top with the pasta and asparagus and pesto and toss until fully coated. Sprinkle with fresh parmesan and garnish with fresh basil before serving.
