Rambazamba pasta salad with pesto to show off

AUTHOR
Sheila Zhang
DIFFICULTY
very easy
RATING
5 1
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 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. 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. 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. 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. 4

    Drain the pasta, rinse with cold water, drain and mix with dressing. Leave to cool.

  5. 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. 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. 7

    Arrange on plates.

Nutrition Facts

KCAL
570 kcal
CARBS
51 g
FATS
32 g
PROTEINS
20 g