Main Title
Spiral Pasta with Pesto, Sundried Tomatoes and Pine Nuts

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Spiral Pasta with Pesto, Sundried Tomatoes and Pine Nuts

To make this a complete meal, top the dish with grilled chicken strips or grilled shrimp. You can make this dish up to 48 hours in advance and refrigerate in Ziploc® Brand Freezer Bags until you’re ready to serve. (Do not freeze pasta.)

Ingredients:

1/4 cup pine nuts
1 pound rotelle pasta, or any spiral-shaped pasta
1/2 cup prepared basil pesto
1 cup frozen green peas, thawed
1 cup finely chopped oil-packed sundried tomatoes
1/4 cup shredded Parmesan cheese

Directions:

1.

Place the pine nuts in a small, dry skillet and set pan over medium heat.
2.

Cook for three to five minutes, until the nuts are golden brown, shaking the pan frequently. Once done, set aside.
3.

Cook the pasta according to the package directions and then drain and transfer to a large bowl.
4.

Fold in the pesto and stir to coat the pasta.
5.

Fold in the peas and sundried tomatoes.
6.

Season to taste with salt and freshly ground black pepper.
7.

Top the pasta with the toasted pine nuts and Parmesan cheese just before serving.

Chef's Note:

Main Title Spiral Pasta with Pesto, Sundried Tomatoes and Pine Nuts

Main Title
Spiral Pasta with Pesto, Sundried Tomatoes and Pine Nuts