Filter
Reset
Sort ByRelevance
AlaskaMama
Fusilli salad with fresh pesto, artichoke hearts and raw ham
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Boil the fusilli in a pan with plenty of boiling water with salt in 10-12 minutes until al dente.
-
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.
-
Rinse the peas in a sieve under cold running water and let them drain well.
-
Let the artichoke hearts drain and cut into thin parts.
-
Finely chop the garlic and grate the cheese.
-
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.
-
Drain the fusilli in a colander.
-
Spoon the still hot fusilli with half of the pesto, peas and artichoke hearts in a bowl.
-
Allow the pasta salad to cool.
-
Halve the slices of ham in the length.
-
Divide the arugula over plates and put the pasta salad in the middle.
-
Sprinkle some pesto over the slices of ham.
-
15 minMain dishcouscous, olive oil, shawarma meat, tuscan stir-fry vegetables, zucchini, dried Italian herbs, Pastasauce, cucumber, water,couscous with spicy meat sauce
-
30 minMain dishshrimp, coconut milk, basmati rice, green bean, Sesame seed, coriander, lime, soy sauce, honey, fresh ginger, garlic, orange juice, chilli pepper flakes, sesame oil,sticky shrimp with coconut rice and beans
-
25 minMain disholive oil, fennel bulb, garlic, tomato paste, vegetable stock of 1 tablet, herbal broth from tablet, sifted tomato, green bean, (spinach) tortellini, baguette, ciabatta Bread, cream cheese natural, cream cheese with herbs,tomato soup with spinach tortellini and cheese rolls
-
35 minMain dishMussels, fennel tubers, green pepper, onion, olive oil, tomato cubes, garden peas, salt and pepper, fresh coriander, green olives,mussel tajine with fennel
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it