If you can, use DeLallo brand (especially for pasta and pesto). Yum.
INGREDIENTS:
- 1 pound (dry) DeLallo whole wheat pasta
- 1 (12-ounce) jar roasted red peppers, drained and roughly chopped
- 1 (6-ounce) jar DeLallo basil pesto (about 3/4 cup) (***ADD IN GRADUAL AMOUNTS!)
- 1 ball fresh mozzarella cheese, diced
- 3 handfuls fresh arugula (I used one 5 oz. package)
DIRECTIONS:
Cook pasta in a large pot of salted boiling water al dente, according to package instructions. Drain pasta and rinse under cold water for about 20-30 seconds until no longer hot.
In a large serving bowl, toss pasta with the remaining ingredients until combined. Serve immediately, or refrigerate in a sealed container for up to 3 days.
*www.gimmesomeoven.com