INGREDIENTS
4 cups
uncooked fusili pasta (use rice pasta for wheat-free version)
1 cup
fresh basil pesto
2 tbsp
chopped green olives, or olive tapenade
1/3 cup
pine nuts
1 cup
frozen peas, defrosted (or fresh if you can get them)
12 oz
cherry tomatoes, halved
Several fresh basil leaves, coarsely chopped
1 tbsp
olive oil
Salt and pepper