| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sun-dried, Salads, Pasta, Wrv |
5 |
Servings |
INGREDIENTS
|
|
-Waldine Van Geffen VGHC42A |
| 12 |
oz |
Fusilli, twist or seashell pasta; cook, drain |
| 1/4 |
c |
Olive oil |
| 1/4 |
c |
Red wine vinegar |
| 1 |
|
Lemon; juice of |
| 1/2 |
c |
Pesto |
| 1/2 |
c |
Oil-pk sun-dried tom; sliver |
| 1 |
c |
Fresh or frozen peas |
| 1 |
|
Carrot; grated |
| 1/2 |
c |
Toasted almonds; slivered |
|
|
Salt and pepper to taste |
INSTRUCTIONS
In a large bowl, combine the oil, vinegar, lemon juice and pesto. Add the
pasta and toss to mix. Add the remaining ingredients and toss to mix.
Season with salt and pepper. Source: Sun-Dried Tomatoes (wrv)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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