Basil Pesto Cavatappi with Broccoli and Peas

Pesto is a very versatile, healthy dressing/sauce that is wonderful on pizza, sandwiches, wraps, vegetables, and of course, pasta.  I love to make it fresh with basil from my garden, but since my plants just went in, I opted for the store bought version to make this dish. 

Basil Pesto Cavatappi

Basil Pesto Cavatappi with Broccoli and Peas

1/2 box (8 ounces) Cavatappi pasta.  (I use De Cecco #87)

4 ounces store bought or homemade Pesto

2 cups broccoli florets

1 cup frozen thawed petite green peas

1 5.3  ounce container plain greek yogurt

1 pint grape or cherry tomatoes, sliced in half

1/2 cup freshly grated parmesan

Directions:

Cook pasta according to package directions, drain and set aside to cool. Do not rinse.

Prepare broccoli and tomatoes and finely grate cheese in a mini food processor.

In a large mixing bowl, combine pasta with pesto and yogurt. Add vegetables and toss. Add parmesan and toss again.

Cover and refrigerate at least 2 hours or overnight before serving.

 

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2 responses

  1. Hi!
    Deep South Magazine is searching for some great summer salad recipes to post on our site this month. I was wondering if you might allow us to repost your Basil Pesto Cavatappi with Broccoli and Peas salad with a photo. We would credit you for the recipe and link back to your site. I look forward to hearing from you!

    Lindsey Pecora

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