Lemon Basil Pesto Pasta Salad

• Vegetarian

• Produce

  • 1 can Artichoke hearts
  • 1 lb Asparagus, fresh
  • 2 cloves Garlic
  • 1/2 Green pepper
  • 1 Lemon, Juice and zest from
  • 1/2 Lemon, Juice from
  • 1/4 cup Parsley, fresh
  • 1 Shallot

• Condiments

  • 1 cup Basil pesto

• Pasta & Grains

  • 1 lb Bowtie pasta

• Baking & Spices

  • 1/2 Red pepper

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin
  • 2 cups Sundried tomatoes in oil

Found on inasouthernkitchen.com

Description

Directions

• Place all ingredients in a large bowl and whisk together until smooth.
• Cook pasta according to package directions. Drain and set aside in large bowl.
• Blanch asparagus for 40-45 seconds. Remove immediately and plunge into ice water, then drain on paper towels. Chop cooled asparagus into one inch pieces and add to pasta. Add drained artichoke hearts, sundried tomatoes, and peppers to pasta. Add dressing and stir gently until well mixed.

Nutrition