INGREDIENTS
1 lb
pasta (I like rigatoni or a small circular pasta)
1 cup
homemade or store bought pesto
1/3 cup
mayonnaise
1 cup
frozen sweet peas
16 oz
artichoke hearts, (drained, rinsed, and chopped roughly)
1 cup
cherry tomatoes (cut into halves)
1/4 cup
freshly grated parmesan cheese