Pea and pesto pasta salad

Pea and pesto pasta salad

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  • 4
  • Easy
  • Springfield Special Cuvée Sauvignon Blanc 2004


  • 100 g trimmed mangetout
  • 100 g trimmed sugar snap peas
  • 250 g short pasta
  • 1 punnet basil pesto
  • Good handful Italian wild rocket
  • Shavings of Parmesan
  • Olive oil
  • Milled salt and black pepper to taste

Cooking Instructions

Drop mangetout and sugar snap peas into a large saucepan of boiling, salted water. Allow the water to return to the boil and remove the vegetables with a slotted spoon.
Add pasta to the boiling water, cook until just done, drain and mix with pesto and blanched peas. Season to taste. Add rocket and Parmesan, and drizzle with olive oil.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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