Easy Peas-y Pesto Pasta Salad
The key to keeping this Easy Peas-y Pesto Pasta Salad recipe easy is using your favorite already-prepared pesto sauce.
Easy Peas-y Pesto Pasta Salad
Servings: 6
Calories: 561kcal
Ingredients
- 16 ounces (450 g) gluten-free fusilli noodles
- ¾ cup (175 mL) prepared pesto
- ¾ cup (180 g) soft goat cheese, crumbled
- ½ cup (75 g) fresh spring peas or defrosted frozen peas
- ½ cup (65 g) toasted pine nuts
- ½ teaspoon (3 g) kosher or fine sea salt, or more to taste
- ½ teaspoon (1.2 g) freshly ground black pepper, or more to taste
Instructions
- Bring a large pot of salted water to a rolling boil. Prepare an ice bath. Blanch the peas by boiling until bright green and just tender (about 1 minute) then transferring them to the ice bath by scooping them from the boiling water with a mesh strainer. Reserve the boiling water for the noodles.
- Cook pasta according to package directions in the reserved salted water. Drain pasta and let cool.
- Toss pasta with prepared pesto sauce, goat cheese, peas, pine nuts, salt, and pepper. Serve warm, at room temperature, or cold.
Notes
Note: If you don’t mind adding additional ingredients, garnish with fresh basil and chopped cherry tomatoes before serving.
Nutrition
Nutrition Facts
Easy Peas-y Pesto Pasta Salad
Amount Per Serving
Calories 561
Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 7g35%
Cholesterol 16mg5%
Sodium 593mg25%
Potassium 273mg8%
Carbohydrates 62g21%
Fiber 4g16%
Sugar 4g4%
Protein 19g38%
Vitamin A 1011IU20%
Vitamin C 5mg6%
Calcium 110mg11%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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