|Tips||Add chickpeas or cooked shrimp or chicken for added protein.|
Cook pasta according to package directions, adding green peas, sugar snap peas and snow peas in the last 1 to 2 minutes. Reserve 1/3 cup (75 mL) pasta water.
Toss hot pasta and peas with basil pesto, vinegar and reserved pasta water. Season with salt and pepper. Serve with Parmesan cheese.
- 1 pkg (340 g)CatelliÂ® Ancient Grains Fusilli
- green peas 1 cup (250 mL)
- sugar snap peas, trimmed 1 1/4 cup (300 mL)
- snow peas, trimmed 1 1/4 cup (300 mL)
- extra virgin olive oil, divided 1 1/4 cup (300 mL)
- prepared basil pesto 1/3 tasse (75 mL)
- white wine vinegar 2Â tspÂ (10 mL)
- each salt and freshly ground pepper 1/4Â tspÂ (1 mL)
- freshly grated Parmesan cheese Â