Corn and Vegetable Pasta Salad with Sun-dried Tomatoes and Pesto
WF = wheat free
GF = gluten free
DF = dairy free
EF = egg free
SF = soy free
CF = corn free
NF = nut free
FF = fish free
V = vegetarian
WF*, GF* EF, SF, NF, FF
Recipe kindly supplied by Orgran
Serves 4
Ingredients
For Pesto
1 bunch fresh basil, leaves picked
4 cloves of garlic, crushed
¾ cup olive oil
2 tablespoons lemon juice
For Pasta Salad
100g grated parmesan* or pecorino cheese*
1 packet Orgran Corn and Vegetable Shells
150g snow peas
150g baby mushrooms, halved
1 red pepper, finely chopped and seeded
½ cup sun-dried tomatoes, sliced
Method
In a blender, process basil leaves and garlic cloves and juice until
combined.
Gradually add oil in thin stream while blender is running.
Add cheese and blend until smooth.
Steam or boil snow peas and mushrooms until tender and refresh under
cold water.
Cook pasta as per instructions on packet. Drain well.
Combine pasta, vegetables, tomatoes and pesto in a large bowl and
mix gently. Cover and refrigerate.
Gently remix prior to serving.
Great accompaniment for a BBQ dinner or to
serve with meat or great to eat by itself!
* Check labelled ingredients for suitability.
Click the following links to view products in-store:
Olive oils
range
Orgran Corn & Vegetable Shells
Organic Basil
Click here to view
our e store...
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