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Pasta salad with arugula nuts pesto
Try this pasta salad with arugula nuts pesto
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Ingredients
Directions
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Boil the pasta with the bouillon tablet and a dash of olive oil in the cooking liquid for 8-10 minutes (see instructions on the package) al dente.
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Drain the pasta and rinse cold water.
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Halve the peppers and cut them into cubes without seeds.
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Cut the dried tomatoes into strips, the onions into rings.
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Make the rocket nut pesto by mashing the rocket with the hand blender or in a food processor.
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Add the pine nuts, nuts and peeled garlic, pour in the oil and stock and form a puree.
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Then add the cheese.
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Mix the paprika, tomato strips and onions through the pasta.
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Spoon the rocket nut pesto onto the pasta and mix it lightly.
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Nutrition
6Calories
Sodium0% DV0g
Fat40% DV26g
Protein46% DV23g
Carbs26% DV79g
Fiber0% DV0g
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