OPTIONAL: Preheat your oven or toaster oven to 350 degrees F (177 degrees C) and line a small baking sheet with parchment paper. Arrange the slivered almonds in a single layer and bake them for 5-8 minutes, checking often towards the end of baking to prevent them from getting too dark. Remove from the oven and set aside.
Bring a large pot of generously salted water to a boil and cook your pasta according to package directions for "al dente" pasta. Immediately drain and transfer to a large bowl. Then add the remaining pasta salad ingredients to the same bowl and set aside. (NOTE: You may reserve some of the tomatoes, peas, and toasted almonds to garnish later.)
Meanwhile, combine all your pesto ingredients in your blender and process until smooth. Then pour the pesto over the pasta salad and mix well.
Refrigerate for 1 hour or longer and then garnish with reserved tomatoes, peas, and toasted almonds, and serve.
Notes
Salt your pasta water. Make sure to add enough salt to your pot of water for best texture and flavour. Here’s a handy guide to help you salt your water perfectly each time.Cook your pasta al dente. Do not overcook! Al dente means that the pasta is still firm once cooked, giving optimal texture in every bite. To ensure your pasta does not overcook, start taste testing a few minutes before the package says it will be ready. It should be tender, but still firm.This pesto pasta salad tastes great warm or chilled, so you may serve it right away, or refrigerate it for 1 hour or longer.Leftovers keep in the fridge for 3-4 days in a sealed container or tightly wrapped bowl.