INGREDIENTS
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4 cups uncooked fusili pasta (use rice pasta for wheat-free version)
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1 cup fresh basil pesto
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2 Tbsp chopped green olives, or olive tapenade
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1/3 cup pine nuts
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1 cup frozen peas, defrosted (or fresh if you can get them)
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12 ounces cherry tomatoes, halved
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Several fresh basil leaves, coarsely chopped
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1 Tbsp olive oil
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Salt and pepper