Hold up. Just hooooolld up. Is it September? Have we already had a full week of it? I feel like I missed something… Like, summer.
Don’t get me wrong, I LOVE LOVE LOVE fall. It’s seriously my favorite of all the seasons. I’m super excited about it and have already begun experimenting in the kitchen (if you follow me on Instagram, you’ve been a getting sneak peak of what’s to come!). But it’s been 80 degrees here in New Haven, and I still have a few late summer recipes up my sleeve.
Like this delicious pasta salad. It’s bright, fresh, versatile and oh-so-healthy. I had it warm, room temp and cold and it was super yummy each and every way. The peas and cannellini beans make it a hearty and filling pasta that could be a dinner OR a side! So many possibilities!
As I squeeze in my last few summer recipes, I’d love to hear from you all… what do YOU want to see up on the blog this fall? What are you most looking forward to eating as the weather turns cool? This is the best season of all!!
- 1 lb whole wheat pasta, cooked al dente and drained ( I used fusilli, but any kind will work!)
- 1 cup pesto (I used my own mint pea pesto recipe)
- 1 (12 oz) box of frozen peas
- 1 (15 oz) can cannellini beans, rinsed and drained
- 3/4 cup grated parmesan cheese, divided
- Salt and pepper, to taste
In a large bowl, mix pasta, pesto, peas and cannellini beans. Sir in 1/2 cup of the parmesan. Add salt and pepper to taste. Top with remaining cheese. Can be served warm, at room temperature or chilled!