Last month we had more fresh basil than we could possibly eat, so I went ahead and whipped up a big batch of pesto and froze my extra pesto in a mini muffin pan.
Having pesto in the freezer and ready to go is escpically nice in the summer when I’m so busy in the garden that dinner is sometimes an afterthought. I mean, you can only get away with serving smoothies and fresh strawberry shortcake so many times a week, if you know what I mean. 😉
Ingredients
8 ounces roniti pasta
1 1/2 cups fresh peas {or frozen}
1/4 cup sweet peppers, chopped
1/2 cup homemade pesto
Directions
Prepare the pasta according to package directions, drain and cool.
Stir in the pesto, making sure to cover the noodles, fold in the peas and peppers. Refrigerate until ready to serve.
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Claire Bacon says
So this is served at room temperature?
Can’t wait to try it!
Thanks for sharing.
Mavis Butterfield says
Nope, refrigerate until ready to serve.