3 Pea Pesto Pasta Salad
Green peas, snap peas, and chickpeas get tossed with cooked pasta and pesto for a vibrant, hearty main dish.
Ingredients
- 4 cups fusilli pasta or other corkscrew-shaped pasta
- 1 1/2 cups pesto store-bought or homemade
- 1 1/4 cups sugar snap peas trimmed
- 2 cups water
- 1 cup frozen green peas thawed
- 1 1/3 cups canned chickpeas rinsed and drained
- 3/4 cup grape tomatoes halved
- 3/4 cup red onions diced
- 3/4 cup red bell pepper diced
- 3/4 tsp salt
- 1/2 tsp black pepper
Instructions
- Bring a large pot of water to a boil. Add fusilli pasta. Cook for 8-10 minutes or until al dente. Drain and set aside.
- Bring a small pot of water to a boil. Add the sugar snap peas and blanch for 45 seconds. Immediately run sugar snap peas under cold water.
- In a large bowl, add the cooked pasta, sugar snap peas, green peas, chickpeas, grape tomatoes, red onions, red peppers, salt, black pepper, and pesto. Mix until well blended.
Nutrition
Calories: 598kcalCarbohydrates: 57.8gProtein: 14gFat: 34.6gSaturated Fat: 3.1gCholesterol: 4.9mgSodium: 806mgFiber: 7gSugar: 8.5g
Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.