Pesto Pea Pasta Salad

Pesto pasta salad can be served warm, cold or at room temperature.

Pesto pea pasta salad is a slight variation on the classic pesto pasta, adding green peas for a bit of vegetable flavor and depth. Pesto pea pasta salad can be served hot or cold, though the salad is traditionally served at room temperature or below. Pesto pea pasta salad can be made in advance for group gatherings, and grilled chicken breasts can be added to make a more substantial, hearty meal for lunch or dinner. This salad pairs well with white wines such as Chardonnay, Sauvignon Blanc and dry Rieslings.

Instructions

1. Fill a large saucepan half-full with water and add 2 tbsp. table salt. Bring the water to the boil over high heat and add the pasta. Cook for 7 to 9 minutes before draining the pasta in a colander. Transfer the pasta to a large mixing bowl after allowing it to cool for 5 minutes.

2. Add 1/2 cup basil pesto and fresh lemon juice to the pasta and stir to combine the ingredients with a large wooden spoon until the pasta is thoroughly coated.

3. Add 1/4 cup mayonnaise to the mixture and stir to combine. Cover the pasta with plastic wrap and place it in the refrigerator for 1 hour.

4. Remove the pasta from the refrigerator and add 1 cup shelled and steamed or canned, drained peas. Season with sea salt or kosher salt and coarsely ground black pepper.

5. Transfer the pasta to a large serving bowl or platter and sprinkle the pine nuts and Parmesan cheese over the top. Serve immediately or refrigerate for up to 12 hours before serving the pasta.

Tags: pasta salad, Pesto pasta, pasta large, pasta salad served, Pesto pasta salad