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PESTO PASTA SALAD WITH CARROT RADIATORI

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Ingredients

For the pesto

  • 45 gr arugula
  • 1 clove garlic
  • 2 tbsp pine nuts
  • 2 tbsp olive oil
  • salt and pepper

For the salad

  • 200 gr VeggiPasta carrot radiatori
  • handful cherry tomatoes
  • handful pine nuts for garnish
  • optional - Vegan Parmesan cheese

Instructions

  • PREPARATION
    1. Cook your VeggiPasta according to the instructions on the package and let it cool.
    2. Meanwhile, make the pesto by crushing a clove of garlic and blend it with the rocket, pine nuts and olive oil. If the pesto is too dry you can add some more olive oil.
    3. Cut the cherry tomatoes in half and roast the pine nuts until golden brown.
    4. Combine the pasta with 4 tbsp of pesto and cherry tomatoes.
    5. Garnish with pine nuts and vegan Parmesan cheese.