Ingredients
- 350 g cooked fusilli pasta
- 300 g green beans, cooked and refreshed to keep great flavour and colour
- 300 g cannellini beans, well drained
- 80 g few shavings Parmesan cheese
For the Dressing
- 50 g fresh basil leaves
- 4 tbsp extra virgin olive oil
- 25 g pine nuts, toasted
- 25 g Parmesan cheese, grated
- 2 salt
- 2 freshly milled black pepper
- 1 garlic clove
Instructions
- Place the ingredients for the salad into a large bowl and mix well, but carefully.
- Place all the ingredients for the dressing into a small food processor and blitz to a fine paste.
- Pour the dressing over the salad and mix well.
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Nutrition Facts
Simple Summer Pesto Pasta Salad
Amount per Serving
Calories
500
% Daily Value*
Fat
27
g
42
%
Saturated Fat
7
g
44
%
Cholesterol
23
mg
8
%
Sodium
763
mg
33
%
Potassium
314
mg
9
%
Carbohydrates
46
g
15
%
Fiber
8
g
33
%
Sugar
3
g
3
%
Protein
22
g
44
%
* Percent Daily Values are based on a 2000 calorie diet.
