Farmers' Market Pasta Salad
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Made With Our
Directions
Item No.
573934
Item No.
321610
Ingredients
- 1 pound Montebello Fusilli pasta
- 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 and 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.
