Pasta salad with pesto

COOK TIME
25 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Cook the pasta in plenty of boiling salted water according to the package instructions until al dente.

2. 2

   In the meantime, wash the tomatoes, cut out the stalks in a wedge shape and dice the tomatoes.

3. 3

   Wash the cucumber thoroughly, rub dry and cut in half lengthwise. Remove the seeds with a teaspoon and dice the cucumber.

4. 4

   Wash the parsley and basil and shake dry. Pluck the leaves and chop them roughly.

5. 5

   Roast pine nuts in a coated pan until golden brown. Put them on a plate and let them cool down a little.

6. 6

   Grate the parmesan; cut the lemon in half and squeeze it.

7. 7

   Drain and drain the pasta, collecting about 200 ml of pasta cooking water.

8. 8

   Place the pine nuts, olive oil, stock, parmesan, herbs and 4 tablespoons of pasta cooking water in a tall container. Puree with a hand blender to a creamy pesto. If necessary, add more pasta cooking water (the paste may be a little more liquid, as the pasta will absorb more liquid later). Season with salt, pepper and 1-2 tablespoons lemon juice.

9. 9

   Put the pasta in a large bowl. Mix in tomatoes, cucumber, pesto and, if desired, some more pasta cooking water. Season with salt, pepper and remaining lemon juice and serve lukewarm.