Romesco Pasta Salad
with roasted peppers, tomatoes, almonds, arugula, bocconcini and grana padano cheese
Informations supplémentaires
20 min.
|
689 kcal
|
easy
|
|
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