Wednesday, March 22, 2017

Lemon/Basil Pesto Pasta with...

Asparagus & Peas...

Spring always brings on my need for Pasta Salads or lighter pasta Dishes. Tonight that was satisfied with

Lemon/Basil Pesto Pasta with Asparagus & Peas

6 oz. spaghetti, broken
1 Tbsp. Salt
1-1/2 qt. Water

6 asparagus spears cut into 1" pieces
1 cup frozen green sweet peas

Combine:
1/2 cup bottled lemon vinaigrette
1 heaping Tbsp. Basil pesto
Set aside.

1/3 cup  grated Parmesan cheese

Cook spaghetti in the 1-1/2 qts. Water, adding spaghetti & salt when water comes to boil. Add asparagus & Peas, cooking additional 2 minutes until pasta is al dente. Drain thoroughly. Add combined lemon vinaigrette & Basil Pesto. Return to heat, toss until heated through. Add grated Parmesan, toss & serve.



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