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Pasta and Pea Salad
Preparation info
- Difficulty
Easy
Appears in
By Jean Nel
Published 2014
The idea for this salad stems from the Genoa pasta dish using potatoes, steamed green beans and basil pesto. I call it the deli salad, as you can add any ingredients you like.
Ingredients
350 g 60 ml 100 g
Method
Bring a pot of water to the boil, add salt and oil. Cook pasta until al dente (6 to 7 minutes). Drain the pasta and add to the pesto. Plunge green beans into hot, salted boiling water for 4 to 5 minutes. Strain and rinse until cold water. Add to the penne pesto. Season with salt and freshly ground black pepper. Now add your deli desires – chopped sundried tomatoes, pitted black olives, roasted