Rambazamba pasta salad with pesto to show off
very easy
45 mins
45 mins
Ingredients
- 75 g salted roasted pistachios
- 100 g Parmesan (piece)
- 7-10 Tbsp 3 cloves of garlic
- 100 ml Sunflower oil
- 7-10 Tbsp 1⁄2 + 1 bunch of arugula
- 1 collar flat leaf parsley
- 50 ml + 4 tablespoons olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 300 g Wholemeal pasta (e.g. penne)
- 50 ml light balsamic vinegar
- 7-10 Tbsp Sugar
- 2 red peppers
- 2 (125 g each) Packages
- 7-10 Tbsp Mini-Mozzarella balls
Directions
- 1
For the pesto, remove the pistachios from their shells and rub off the skins between a tea towel. Grate the parmesan. Peel garlic, chop coarsely. Puree everything with 100 ml oil in a universal chopper. 1⁄2 Clean and wash the bunch of rocket salad and shake well dry.
- 2
Wash the parsley, shake dry and pluck off the leaves. Add rocket and parsley, chop briefly. Stir in 50 ml olive oil with a tablespoon. Season to taste with salt and pepper.
- 3
Cook the pasta in 2-3 l boiling salted water (1 teaspoon salt per litre) according to the instructions on the packet. In the meantime, mix vinegar, salt, pepper and 1 teaspoon sugar in a bowl. Fold in 2 tablespoons of olive oil.
- 4
Drain the pasta, rinse with cold water, drain and mix with dressing. Leave to cool.
- 5
Clean, wash and roughly dice the peppers. Heat 2 tablespoons of olive oil in a frying pan. Fry the peppers for 3-4 minutes while turning them. Season with salt and pepper. Take out, let cool down.
- 6
Drain the mozzarella balls well in a sieve. Clean 1 bunch of rocket, wash and shake dry. Mix the pasta, peppers, mozzarella and rocket in a large bowl. Mix with 4-5 tablespoons pesto.
- 7
Arrange on plates.
Nutrition Facts
570 kcal
51 g
32 g
20 g
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