-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 and pepper to taste 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)