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1. Place basil, parsley, almonds, Parmesan and garlic in food processor; cover. Process until finely chopped. Add mustard and Worcestershire; process until well blended.
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In a large bowl, combine the oil, vinegar, lemon juice and pesto. Add the pasta and toss to mix. Add the remaining ingredients and toss to mix. Season with salt and pepper. Source: Sun-Dried Tomatoes (wrv)
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PESTO PASTA SALAD Yield: 5 Servings -Waldine Van Geffen VGHC42A 12 oz Fusilli, twist or seashell -pasta; cook, drain 1/4 c Olive oil 1/4 c Red wine vinegar 1 Lemon; juice of 1/2 c Pesto 1/2 c Oil-pk sun-dried tom; sliver 1 c Fresh or frozen peas 1 Carrot; grated 1/2 c Toasted almonds; slivered Salt
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Cook rotini until tender; drain but don't rinse. Toss warm pasta with pesto and basil or arugula leaves. Spoon into plastic container or zip top bag and refrigerate. To serve: remove from fridge 20 minutes before serving, add field and cherry tomatoes and lightly toss. Serves 4.
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8 ounces rotini About 1 cup basil or arugula pesto Half a bunch fresh basil or arugula leaves 2 diced ripe field tomatoes 12 halved or quartered cherry tomatoes Preparation Instructions: Cook rotini until tender; drain but don't rinse. Toss warm pasta with pesto and basil or arugula leaves.
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Pesto pasta Salad Recipe