Pesto Pasta Salad

Recipe Ingredients

		Van geffen vghc42a
12 oz	340g	Fusilli - twist or seashell
		Cook - drain
1/4 cup	59ml	Olive oil
1/4 cup	59ml	Red wine vinegar
1		Lemon - juice of
1/2 cup	118ml	Pesto
1/2 cup	118ml	Oil-pk sun-dried tom - sliver
1 cup	237ml	Fresh or frozen peas
1		Carrot - grated
1/2 cup	46g / 1.6oz	Toasted almonds - slivered
		Salt and pepper to taste

Recipe Instructions

Source:
In a large bowl, combine the oil, vinegar, lemon juice and pesto. Add the pasta and toss to mix. Add the remaining ingredients and toss to mix. Season with salt and pepper. Sun-Dried Tomatoes (wrv)

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