When adding the pesto and hot water to the pasta, taste to get a good balance of flavor and texture.

　　

Ingredients

Makes 8 servings

　　1 each yellow and red bell pepper, stemmed, cored, and diced (1/4 inch)

　　1 medium-sized red onion, diced (1/4 inch)

　　1 cup frozen peas, thawed and cooked in boiling water for 3 minutes

　　3 scallions, thinly sliced

　　1/2 cup chopped pitted black olives

　　1 tablespoon olive oil

　　1 pound farfalle pasta

　　1 cup prepared pesto

　　1/4 cup freshly grated Parmesan cheese

　　

Step 1

1. Combine the peppers, onion, peas, scallions, and olives in a bowl. Reserve.

　　

Step 2

2. Bring a large pot of salted water to a boil with the olive oil. Cook the pasta according to package directions. Drain, reserving 1/2 cup of the cooking water. Remove the pasta to a bowl and toss with 1/4 cup of the pasta water.

　　

Step 3

3. Add the pesto and reserved vegetables to the pasta; toss to combine. Toss with cheese and season with salt and pepper, to taste. Let it rest at room temperature. Serve immediately or refrigerate for up to 1 day. Bring to room temperature 30 minutes before serving. Add more pesto and hot water to thin if necessary.

　　

Nutrition Per Serving

Per serving: 380 calories

　　51g carbohydrates

　　12g protein

　　14g fat

　　5mg cholesterol

　　#### Nutritional analysis provided by Parade