Cook the pasta in salted water until al dente. Then drain and I transfer a large bowl. Fold the pesto, herbs and pine nuts into the pasta so that the pesto is evenly distributed.
Chop the vegetable onions as small as possible and also add to the pasta. Press the garlic and add it.
Season the whole thing to your own taste with salt and pepper. Garnish with fresh parsley and let rest.
Can also be prepared at short notice for a nice barbecue.
Ingredients
Print Recipe
Pin Recipe