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Romesco Pasta Salad

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Romesco Pasta Salad

with roasted peppers, tomatoes, almonds, arugula, bocconcini and grana padano cheese

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