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Pasta salad with basil oil
Italian pasta salad from farfalle with crispy pine nuts, roasted peppers and artichoke hearts.
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Ingredients
Directions
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Cook the pasta al dente according to instructions on the package.
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Drain and rinse under cold running water.
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Finely grind the garlic with the oil and basil with a hand blender or food processor. Season with salt and pepper.
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Roast the pine nuts in a frying pan without oil or butter until golden brown.
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Halve the cherry tomatoes and cut the grilled peppers into thin strips.
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Drain the artichokes and cut each in 4 parts.
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Mix the pasta with the basil oil, pine nuts, tomatoes, grilled peppers and artichokes. Season with salt and pepper.
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Cover the pasta salad and put it in the refrigerator until use. Remove from the refrigerator 1 hour before serving.
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Grate the cheese.
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Mix the arugula through the salad and sprinkle the cheese over it.
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Bon appétit! .
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Nutrition
330Calories
Sodium18% DV440mg
Fat20% DV13g
Protein20% DV10g
Carbs14% DV42g
Fiber16% DV4g
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