Pesto Veggie Pizza
Pesto Veggie Pizza requires about 45 minutes from start to finish. This recipe serves 4 and costs
Pesto Pasta Salad with Zucchini Eggplant and Snap Peas
Ingredients
- 3 Cups fresh basil leaves
- 2 cloves garlic, chopped roughly
- 1/2 Cup freshly grated Parmesan
- 1/4 Cup walnuts
- 1 Cup extra-virgin olive oil
- Kosher salt and pepper, to taste
- 1 medium-sized eggplant, diced
- 1 medium-sized zucchini, diced
- 1 Tablespoon extra-virgin olive oil
- 1/4 Cup Salt and pepper, to taste
- 1 Pound fusilli, cooked according to package directions and cooled
- 1/2 Pound snap peas, chopped roughly
Instructions
Pesto Pasta Salad with Zucchini, Eggplant, and Snap Peas serves 4 original recipe by The Daily Meal.
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