Pesto Pasta with Peas & Tomatoes
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Fresh and vibrant, this Pesto Pasta with Peas & Tomatoes delivers garden flavors in a snap. Peas cook in with the pasta; cherry tomatoes and scallions add brightness—all tossed in a basil pesto-mayo dressing for an easy, crowd-pleasing dish.
Ingredients:
Image source: EatingWell
Ingredients:
- 8 oz whole‑wheat rotini
- 1 cup frozen sweet peas
- ¼ cup basil pesto
- 2 Tbsp reduced‑fat mayonnaise
- 1½ Tbsp white‑wine vinegar
- ¼ tsp salt
- ¼ tsp ground pepper
- 1 cup grape tomatoes, quartered
- 1 scallion, thinly sliced
- Boil pasta in salted water. When pasta is nearly done, stir in peas and finish cooking until both are tender. Drain.
- In a large bowl, whisk pesto, mayonnaise, vinegar, salt, and pepper to make the dressing.
- Add the cooked pasta and peas, tomatoes, and scallion. Toss until everything is coated.
- Serve immediately or chill for a cool pasta dish.
