This pasta salad side dish with fresh herb pesto is a great alternative to a creamy pasta salad.  It is a lovely green color,  studded with green peas and nutritionally packs a bunch with a full head of broccoli.This recipe is number twenty-two in my countdown of thirty recipes perfect to make for your cookout this July 4th. You can find all of the previous recipes here.

What to buy (serves 5-6):

for the pesto:

• 1 head of broccoli, cut into florets and steamed
• 1/2 cup packed fresh basil
• 3 garlic cloves, peeled
• 1/2 cup parmesan, grated
• 3 tablespoons pine nuts
• 3 tablespoons lemon juice
• 1 teaspoon crushed red pepper flakes
• 1/3 cup olive oil
• salt and pepper, to taste

for the salad:

• 8 ounces farfalle, or more depending on how many people you’re serving, cooked according to package directions
• 8 ounces (about 1 1/2 cups) frozen green peas, thawed

What to do:

• to make the pesto, combine the broccoli, herbs, garlic, cheese, nuts, lemon juice and red pepper flakes in the bowl of a food processor or blender and pulse until well mixed
• slowly add the olive oil in a steady stream or in small batches
• season to taste with salt and pepper
• combine the cooked pasta and thawed peas, add pesto
• season to taste with salt, pepper and more lemon juice if needed