Quick to make and incredibly delicious. Thanks to healthy fats from the avocado and a high vegetable content, you get a colorful spectrum of nutrients and fiber . With this variety of flavors, you won't even notice that the pasta content is slightly lower than usual.
Protein pasta salad with pesto
The perfect pasta salad with pesto for the summer barbecue season.
SimplyLevel
20–25 min.working hours
from Paulina
Ingredients
- 120gFarfalle (30g per serving)
- 80 gArugula
- 200gfresh tomatoes
- 150gMozzarella balls
- 1medium-sized bell peppers
- 1red onion
- 30 gOlives
- 1/2cucumber
- A little olive oil for frying
- A handful of fresh basil (topping)
- 1 tbsppine nuts (topping)
For the pesto
- 50 g Avocado
- 1 small clove of garlic (optional)
- 22 g hemp seeds or pine nuts
- A little pepper and salt
- 10 g basil
- 1 tbsp lemon juice
- 30 g Parmesan
- 20 ml water (depending on consistency)
- A little chili flakes and pepper (to taste)
Nutritional values per serving
The nutritional values refer to 2 servings as a main course (or alternatively 4 servings as a side salad):
375
calories
16.2 g
protein
30.6 g
carbohydrates
20.8 g
Fat
preparation
-
Cook the farfalle al dente , rinse with cold water, drain, and place in a large bowl. Sauté the bell pepper and onion and let cool. Prepare the tomatoes, cucumber, olives , and arugula , and add everything to the pasta. Add the mozzarella balls .
-
For the pesto: Blend avocado, garlic, hemp seeds/pine nuts, basil, lemon juice, Parmesan cheese and water into a smooth paste and season with salt and pepper.
-
Mix the pesto into the pasta salad.
Toast the pine nuts without oil. Arrange the pasta salad, sprinkle with toasted pine nuts and fresh basil, and enjoy!
