From the “Quick and Simple” RSS…

  • 1 pound whole-wheat fusilli
  • 1/2 cup frozen peas
  • 1 12-ounce jar marinated artichoke hearts, drained and coarsely chopped
  • 1/2 cup grape tomatoes
  • 2 finely chopped green onions
  • 1/2 cup pesto sauce
  • 1-2 tablespoons red wine vinegar

Cook fusilli according to package directions. One minute before pasta is done, stir in frozen peas. Drain peas and pasta, rinse under cold water and drain again. Transfer to a large bowl and add artichoke hearts, tomatoes, green onions, pesto sauce and vinegar. Toss to coat well and serve with Parmesan bread sticks.


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