Filter
Reset
Sort ByRelevance
CARINAB
Summer Pasta salad
Pasta salad with zucchini, olives, pine nuts, pesto and basil.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Boil the pasta in plenty of boiling water for 15 minutes until al dente.
-
Roast the pine nuts in a dry frying pan in 3-5 min. Golden brown. Sprinkle them with a little salt and let them cool.
-
Cut the courgette into four. Cut these pieces lengthwise into strips as thick as the pasta.
-
Heat the olive oil in a large frying pan and fry the zucchini on a high heat, stirring in 4-6 min. Light brown.
-
Cut the olives into pieces. Spoon the olives through the zucchini, season with salt and pepper and allow to cool.
-
In a large bowl, stir the red pesto with a ladle of cooking liquid from the pasta. Drain the penne and pour in the pesto sauce.
-
Then stir in the zucchini mixture and the pine nuts through the pasta. Tear the basil leaves into pieces and scoop them through the pasta salad.
Blogs that might be interesting
-
50 minSide dishfresh pumpkin, onion, garlic, white casino bread, traditional olive oil, water, vegetable stock, tomato juice,bloody pumpkin soup with crispy ghost heads
-
10 minSide dishchickpeas, lemon, coriander, garlic, extra virgin olive oil, ground cumin (djinten),fresh chickpea dip
-
30 minLunchwheat flour, salt, dried yeast, fresh yeast, water, flour,basic recipe white bread
-
50 minSide dishtomato, Red onion, garlic, olive oil, sugar, forest outing, Red pepper, coriander, lime, Thai Fish Sauce (Nuac Nam), basil, balsamic vinegar, freshly ground black pepper, lemon, oysters, ice cubes,trio of oysters
Nutrition
725Calories
Sodium0% DV1.100mg
Fat43% DV28g
Protein40% DV20g
Carbs33% DV100g
Fiber24% DV6g
Loved it