3 Pea Pesto Pasta Salad
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Print Recipe
Print Recipe |
Green peas, snap peas, and chickpeas get tossed with cooked pasta and pesto for a vibrant, hearty main dish.
| Servings |
| 6 |
| Servings |
| 6 |
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
Servings: 
Units:
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Ingredients
Servings:
Units:
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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 Facts
| Calories | 598kcal |
| Total FatSaturated FatTrans Fat | 34.6g3.1g0g |
| Cholesterol | 4.9mg |
| Sodium | 806mg |
| Total CarbDietary FiberSugars | 57.8g7g8.5g |
| Protein | 14g |
Nutrition Facts
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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.