Pasta With Pesto and Pine Nuts

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READY IN: 32mins
Recipe by Danny Beason

Judy Gardner

Ingredients Nutrition


  1. Cook bowtie pasts in a large pot of salted water for 10-12 minutes, until al dente.
  2. Drain and toss into a bowl with the olive oil.
  3. Cool to room temperature.
  4. When pasta has cooled, add the pesto, then add the parmesan cheese, peas, pine nuts, salt, and pepper.
  5. Mix well, season to taste and serve at room temperature.
  6. You can also add grilled chicken and serve as a main course.

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