Pesto Pasta with Peas & Tomatoes

  

Ingredients

8 ounces whole-wheat rotini (about 2 cups)

1 cup frozen peas

¼ cup pesto

2 tbsp reduced-fat mayonnaise

1½ tbsp white-wine vinegar

¼ tsp salt

¼ tsp  pepper pdr

1 cup quartered grape tomatoes

1 scallion, sliced (about ¼ cup)

 

Preparations

Bring a large saucepan of water to a boil. Add 8 ounces pasta; cook for 3 minutes less than package instructions. Add 1 cup peas and continue cooking until the pasta and peas are tender, about 3 minutes more. Drain the pasta and peas.  

Meanwhile, whisk ¼ cup pesto, 2 tablespoons mayonnaise, 1½ tablespoons vinegar, ¼ teaspoon salt and ¼ teaspoon pepper together in a large bowl. Add 1 cup tomatoes, the sliced scallion and the cooked pasta and peas. Stir until well combined. Serve warm or at room temperature. 

 

 

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