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AlaskaMama
Fusilli salad with fresh pesto, artichoke hearts and raw ham
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Ingredients
Directions
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Boil the fusilli in a pan with plenty of boiling water with salt in 10-12 minutes until al dente.
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Boil fresh peas in a saucepan with plenty of boiling water with a little salt in 3-4 minutes until al dente, or let deep-frozen peas thaw.
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Rinse the peas in a sieve under cold running water and let them drain well.
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Let the artichoke hearts drain and cut into thin parts.
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Finely chop the garlic and grate the cheese.
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Mix the basil with the garlic, pine nuts (or shaved almonds), Parmesan cheese and olive oil in the food processor or blender into a smooth pesto and add salt and pepper to taste.
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Drain the fusilli in a colander.
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Spoon the still hot fusilli with half of the pesto, peas and artichoke hearts in a bowl.
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Allow the pasta salad to cool.
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Halve the slices of ham in the length.
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Divide the arugula over plates and put the pasta salad in the middle.
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Sprinkle some pesto over the slices of ham.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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