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 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
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.