Farmers' Market Pasta Salad
Made With Our
Directions
Item No.
573934
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Item No.
321610
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
Max qty has been reached
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.
