Pesto Vegetable Noodles

 

1 10.7 oz container vegetable noodles, raw

1 5.5 oz container pesto

1 pint cherry tomatoes, halved

½ cup parmesan cheese

2 tsp olive oil

1 cup fresh pea shoots

Salt and pepper to taste

Place vegetable noodles a bowl and toss with pesto, tomatoes, pea shoots, olive oil, and parmesan cheese.  Season with salt and pepper to taste.  Serve cold.

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