1 lb. gemelli pasta, cooked (you can use penne or any short pasta you can find)
1 cup store bought pesto
1 can (15oz) cannellini beans, drained and rinsed
1 jar (6oz) roasted peppers, cut into strips
Salt and pepper
In a large pot add potatoes and fill with cold water. Bring to a boil, add 1 Tablespoon salt and cook for about 10 minutes or until tender when pierced with a knife.
Drain potatoes and let cool. Slice into 1/2 inch rounds.
In another small pot, fill with water and bring to a boil. Add 1 Tablespoon salt, green beans and asparagus. Cook for 2-3 minutes.
Drain vegetables and place in an ice bath (bowl filled with water and ice). This will stop the cooking process to ensure that you do not have mushy vegetables. Remove once they are cool and dry on paper towels.
In a large serving bowl mix together potatoes, green beans, asparagus, pasta, beans, peppers and pesto. Season with salt and pepper.
Serve cold or at room temperature.
Recipe from Theres Always Pizza at TheresAlwaysPizza.com