Ingredients Jump to Instructions ↓

  1. Pasta With Pesto And Capers

  2. 16 oz package small pasta (penne, farfalle, shell, rotini, etc.)

  3. 1 tsp olive oil

  4. 2 cloves garlic, minced

  5. 1/2 cup sliced mushrooms

  6. 1/2 cup pesto sauce

  7. 1/3 cup oil-packed sun-dried tomatoes, drained and cut into strips

  8. 3/4 cup frozen peas

  9. 1/4 cup capers

  10. 1/2 tsp crushed red pepper flakes or to taste

  11. Bring a large pot of lightly salted water to a boil. Add pasta and 8 to 10 minutes or until al dente. Drain. Heat oil in a

  12. large skillet over medium heat. Saute garlic until golden. Add

  13. mushrooms and cook until liquid has evaporated. Add pesto, sun dried

  14. tomatos, peas and capers and warm through. Season to taste with red

  15. pepper flakes. Toss all ingredients together in a large bowl and serve.


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