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Cold Pasta Primavera with veggies & red pesto

Cold Pasta Primavera with veggies & red pesto
 Preparation time: 10 min Cook time: 10 min Total time: 20 min Serves: 6





Bring a large pot of salted water to the boil over medium-high heat (3L water/10g salt per litre).

While bringing the water to the boil, slice asparagus stems into half centimeter pieces; leave asparagus tips whole. Cut the sun-dried tomatoes in half.

Heat up the olive oil in a large pan. Add peas, asparagus and spring onion. Cook until vegetables are tender (but not too soft or mushy) for around 3 to 4 minutes. Stir in garlic and cook for 1 minute more. Season with salt and pepper and set aside.

Drop pasta into boiling water and cook until al dente (see cooking instructions on the pack).

Drain well and transfer pasta into a large bowl. Immediately toss pasta with the cooked vegetables, add Polli artichokes, sun-dried tomatoes, green pitted olives and peppers as well as the feta cheese and herbs.

Add 2 spoons of red pesto alla siciliana, stir and let the pasta cool down.

Serve cold or at room temperature, with a final drizzle of olive oil and a sprinkle of herbs. 

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