From Once Upon a Chef
Pesto Pasta Salad with Peas, Pine Nuts & Mozzarella Pearls
- Time
- 30 min
- Makes
- 8
- Ingredients
- 12
11 things you may not have.
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Ingredients
- 1 lb fusilli pasta
- 3 tablespoons extra-virgin olive oil
- 1 cup homemade or store-bought pesto
- 2 tablespoons freshly squeezed lemon juice, (from 1 lemon)
- 1½ cups frozen peas, (defrosted, divided)
- ¾ cup mayonnaise, (best quality such as Hellmann's or Duke's)
- ⅓ cup freshly grated Parmigiano-Reggiano
- ⅓ cup pine nuts, (toasted (see note))
- 1 (8-oz) package mozzarella pearls
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons fresh chopped basil, (for serving)
Nutrition · per serving
- Calories
- 544 kcal
- Fat
- 36 g
- Fiber
- 3 g
- Sugar
- 3 g
- Sodium
- 591 mg
- Protein
- 15 g
- Cholesterol
- 29 mg
- Carbohydrate
- 40 g
- Saturated fat
- 8 g
As published by Once Upon a Chef.
The method
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