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 PESTO PASTA SALAD
Ingredients
4 cups shell or spiral pasta cooked
1 cup fresh basil pesto
2 tbsp Pukara Estate Artichoke & Green Olive Tapenade
¼ cup pine nuts
1 cup fresh peas
1 small punnet cherry tomatoes halved
½ cup coarsely chopped basil
2 tbsp Pukara Estate Premium Robust Extra Virgin Olive Oil
Salt and pepper
Method
Place cooked pasta in a large bowl. Mix in pesto and olive tapenade. Gently combine pine nuts and cherry tomatoes and peas. Add Robust oil, fresh basil leaves and salt and pepper to taste. Serve immediately or may be refrigerated. |
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