Spiral Pasta with Pesto, Sundried Tomatoes and Pine Nuts makes a great summer salad or side dish. It’s a go-to for potlucks. Top the dish with grilled chicken strips or grilled shrimp to make this a complete meal. You can make this dish up to 48 hours in advance and refrigerate in Ziploc® Brand Freezer Bags until you’re ready to serve. (Do not freeze pasta.)
- 1/4 cup pine nuts
- 1 pound rotelle pasta, or any spiral-shaped pasta
- 1/2 cup prepared basil pesto
- 1 cup frozen green peas, thawed
- 1 cup finely chopped oil-packed sundried tomatoes
- 1/4 cup shredded Parmesan cheese
- Place the pine nuts in a small, dry skillet and set pan over medium heat.
- Cook for three to five minutes, until the nuts are golden brown, shaking the pan frequently. Once done, set aside.
- Cook the pasta according to the package directions and then drain and transfer to a large bowl.
- Fold in the pesto and stir to coat the pasta.
- Fold in the peas and sundried tomatoes.
- Season to taste with salt and freshly ground black pepper.
- Top the pasta with the toasted pine nuts and Parmesan cheese just before serving.