Pasta salad with pesto beet and feta
ingredients
400 g fusilli
150g feta
150g cooked beetroot
50g pine nuts
50 g grated Parmesan cheese
some bread croutons
4 sprigs of basil
4 sprigs of parsley
5 c. tablespoons olive oil
salt pepper
150g feta
150g cooked beetroot
50g pine nuts
50 g grated Parmesan cheese
some bread croutons
4 sprigs of basil
4 sprigs of parsley
5 c. tablespoons olive oil
salt pepper
Preparation
STEP 1- Faites cook fusilli in boiling salted water according to the cooking time indicated on the package. Drain them and then mix with 1 tbsp. tablespoons olive oil and let cool.
STEP 2- While this time, prepare the pesto beet. In a blender, add the diced beet, the remaining olive oil, basil and parsley washed beforehand, pine nuts, grated parmesan, salt and pepper. Blend until the consistency of a pesto.
STEP 3- In a bowl, then mix the cold pasta, pesto beet and add the crumbled feta. Mix well, adjust seasoning if necessary, garnish with parsley and serve.
STEP 2- While this time, prepare the pesto beet. In a blender, add the diced beet, the remaining olive oil, basil and parsley washed beforehand, pine nuts, grated parmesan, salt and pepper. Blend until the consistency of a pesto.
STEP 3- In a bowl, then mix the cold pasta, pesto beet and add the crumbled feta. Mix well, adjust seasoning if necessary, garnish with parsley and serve.
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