Wholemeal penne with parsley pesto with beetroot salad

Name: Wholemeal penne with parsley pesto with beetroot salad
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1 TEASPOON Pine nuts; 1 (approx. 25 g) small bunch of flat parsley; 1 tablespoon (15 g) Basil Pesto; 30 g Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 60 g Wholemeal noodles; 1 (approx. 35 g) small red onion; 1 TEASPOON Mustard; 7-10 Tbsp Sugar; 1 (approx. 80 g) K; 1 Spring onion; 5 g Parmesan cheese

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

1 TEASPOON Pine nuts
1 (approx. 25 g) small bunch of flat parsley
1 tablespoon (15 g) Basil Pesto
30 g Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
60 g Wholemeal noodles
1 (approx. 35 g) small red onion
1 TEASPOON Mustard
7-10 Tbsp Sugar
1 (approx. 80 g) K
1 Spring onion
5 g Parmesan cheese

Directions

1
Roast the pine nuts in a pan without fat until golden brown, take them out and let them cool down. Wash the parsley, dab dry and remove the leaves. Puree parsley, pesto and stock in the universal chopper.
2
Season with salt and pepper. Coarsely chop the pine nuts and fold in. Prepare pasta in boiling salted water according to package instructions. Peel and chop onion. Mix mustard and 1 tbsp. water, season with salt, pepper and sugar.
3
Halve the beetroot, cut into slices, mix with vinaigrette, season with salt and pepper. Clean and wash spring onion and cut into rings. Drain the pasta. Mix pesto, noodles and spring onions.
4
Arrange beetroot and noodles on a plate. Sprinkle with parmesan cheese.