Frying pan, Pot (small), Stovetop, Colander, Knife
Cook the pasta according to the package instructions. Rinse with cold water to stop the cooking & drain. Pour the pasta into a bowl. Add the pesto, thinly sliced (or shaved) raw zucchini, goat cheese & arugula.
Toast the almonds in a pan over medium heat, stirring until golden brown. Add them to the pasta along with a drizzle of olive oil. Season with salt & pepper. Enjoy hot or cold!
Try making pesto from scratch! Search "Homemade Basil Pesto" in the app to learn how!
- Marcy, Food Editor
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Pesto Pasta Salad" contains 506 Energy, 24 g of Fat, 55 g of Carbohydrates, 16 g of Protein, 5 g of Fiber.