Pasta salad with rocket pesto

AUTHOR
Eunice Scott
DIFFICULTY
very easy
RATING
3 2
COOK TIME
15 mins
TOTAL TIME
15 mins

Ingredients

Servings: 4
  • 250 g Noodles
  • 7-10 Tbsp Salt
  • 50 g Pine nuts
  • 1 red pepper
  • 1 collar Rocket
  • 4-5 Stem(s) Basil
  • 25 g Parmesan cheese
  • 75 ml Olive oil
  • 7-10 Tbsp Pepper
  • 1 pinch Sugar
  • 2 TABLESPOONS White wine vinegar

Directions

  1. 1

    Cook the pasta in boiling salted water according to the instructions on the packet. Fry the pine nuts in a pan without fat until golden brown, remove and allow to cool

  2. 2

    Wash and clean the peppers and cut them into long strips. Wash the rocket thoroughly and drain well in a sieve. Cut 1/2 bunch of rocket into small pieces. Wash basil, shake dry, pluck leaves and cut into small pieces. Grate the Parmesan finely. Drain the pasta, rinse with cold water, drain and allow to cool

  3. 3

    Puree 20 g pine nuts, parmesan, chopped rocket and basil in a tall mixing bowl. Add olive oil slowly. Season to taste with salt, pepper and sugar. Mix pasta, paprika, 1 1/2 tbsp. pesto (keep remaining pesto closed and cool), vinegar, remaining pine nuts and rocket. Season to taste with salt and pepper.

Nutrition Facts

KCAL
340 kcal
CARBS
48 g
FATS
11 g
PROTEINS
10 g