This quick and easy pasta salad uses peas for a twist on traditional pesto, plus walnuts add great flavor and important nutrients. What’s even better? It’s made using some of the first crops of our Michigan harvest, herbs and green peas.
Pesto Pasta Salad
1 -1/2 cups fresh green peas (or frozen)
5 leaves fresh basil
1/2 cup walnuts
1/2 – 1 cup olive oil
1/4 cup Parmesan cheese
juice of 1/2 of a lemon
1 red bell pepper, diced
1 carrot, julienne or diced finely
1 pound pasta (I use Orecchiette)
salt, to taste
pepper, to taste
For more easy and fresh meal options to fit your busy schedule, check out this week’s #WeekdaySupper menu.
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