Ingredients
- 350g dried farfalle pasta
- 1 bunch fresh basil, leaves picked
- 20g (1/4 cup) finely grated parmesan
- 1 tbs pine nuts
- 1 tbs fresh lemon juice
- 1 tbs low-fat Italian dressing
- 1 garlic clove, coarsely chopped
- 1 bunch rocket, torn
- 125g cherry tomatoes, halved
- 80g (1/3 cup) drained bottled roasted capsicum
- 75g (1/3 cup) Sandhurst 100% Fat Free Artichoke Hearts, coarsely chopped
- 2 celery sticks, trimmed, thinly sliced diagonally
- 2 tbs sliced kalamata olives
Description
Roasted Capsicum, Cherry Tomato And Pesto Pasta Salad Recipe - Cook The Pasta In A Large Saucepan Of Lightly Salted Boiling Water Following Packet Directions. Rinse Under Cold Running Water. Drain. Transfer To A Large Bowl. Process The...
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