Easy Peas-y Pesto Pasta Salad
Updated Feb 12, 2021, Published Jun 30, 2020
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The key to keeping this Easy Peas-y Pesto Pasta Salad recipe easy is using your favorite already-prepared pesto sauce.
Easy Peas-y Pesto Pasta Salad
Ingredients
- 16 ounces (450 g) gluten-free fusilli noodles
- ¾ cup (175 mL) prepared pesto
- ¾ cup (180 g) soft goat cheese, crumbled
- ½ cup (75 g) fresh spring peas or defrosted frozen peas
- ½ cup (65 g) toasted pine nuts
- ½ teaspoon (3 g) kosher or fine sea salt, or more to taste
- ½ teaspoon (1.2 g) freshly ground black pepper, or more to taste
Instructions
- Bring a large pot of salted water to a rolling boil. Prepare an ice bath. Blanch the peas by boiling until bright green and just tender (about 1 minute) then transferring them to the ice bath by scooping them from the boiling water with a mesh strainer. Reserve the boiling water for the noodles.
- Cook pasta according to package directions in the reserved salted water. Drain pasta and let cool.
- Toss pasta with prepared pesto sauce, goat cheese, peas, pine nuts, salt, and pepper. Serve warm, at room temperature, or cold.
Notes
Note: If you don’t mind adding additional ingredients, garnish with fresh basil and chopped cherry tomatoes before serving.
Nutrition
Calories: 561kcalCarbohydrates: 62gProtein: 19gFat: 26gSaturated Fat: 7gCholesterol: 16mgSodium: 593mgPotassium: 273mgFiber: 4gSugar: 4gVitamin A: 1011IUVitamin C: 5mgCalcium: 110mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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