Romesco Pasta Salad | Chef CookIt

Informations supplémentaires

20 min. | 689 kcal | easy | Even better the next day, Express, Vegetarian, Needs a blender | Printable version

1. Cook the pasta Bring a pot of salted water to a boil. Add the pasta and cook for 8-10 minutes. Drain. Place in a bowl and set aside.

2. Setup Roughly chop the garlic, the parsley and half of the basil. Separate the rest of the basil leaves from the stems. Zest the lemon and cut it in half. Cut the tomato into cubes. Cut the bocconcini into pieces.

3. Make the romesco sauce In a blender or using an immersion blender, make a sauce with the roasted peppers, the garlic, half of the almonds, the chopped basil, the parsley, the lemon zest and the juice of half a lemon. Gradually add 60 ^2P | 90 ^3P ml of olive oil to emulsify the sauce. Season with salt and pepper.

4. Assemble In the bowl with the pasta, add the romesco sauce, the tomatoes, the currants, the grana padano, the arugula, the bocconcini and the rest of the almonds.

5. Plate your dish Serve the pasta salad. Garnish with the basil leaves. Bon appéti!

200gFusilli

2unitGrilled Bell Pepper

1unitGarlic Clove(s)

45mlSlivered Almonds

30mlDried Raisins Corinthe

1unitTomato(es)

1unitFresh Parsley and Basil

1unitLemon

20gGrana Padano Cheese

20gArugula

2unitBocconcini

What you need Pot, Strainer, Immersion blender, Bowl.

689 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 91g

30%

fat 22g

34%

cholesterol 52mg

17%

fiber 5g

20%

protein 32g

saturated 10g

50%

sodium 780mg

33%

sugar 14g

trans 0g