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Pasta Salad with Peas and Pesto

Jennifer Segal
  • minutes
  • Serves 4

INGREDIENTS

1 cup

Basil or mint, packed fresh

1

Garlic clove, roughly chopped (about 2 teaspoons), large

8 oz

Green peas, frozen

3 tbsp

Lemon juice, fresh

1/2 lb

Gemelli pasta, cooked

1

Kosher salt and freshly ground black pepper

1/3 cup

Olive oil, extra virgin

3 tbsp

Walnuts or pinenuts, toasted

1 oz

Pecorino romano or parmigiano reggiano