Rocket Pesto Pasta Salad

By Kim Coverdale

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Leftovers from this dish make a great work lunch for the next day.

All you have to do is throw all your ingredients of Rocket Pesto Pasta Salad

  1. 375g dried spiral pasta
  2. 1 bunch rocket, trimmed, roughly chopped
  3. 1/2 cup fresh basil leaves
  4. 1/4 cup pistachio kernels, toasted
  5. 1 garlic clove, crushed
  6. 1/3 cup finely grated parmesan
  7. 1 tablespoon lemon juice
  8. 1/3 cup olive oil
  9. 250g cherry tomatoes, quartered
  10. 1/2 small red onion, finely chopped
  11. 180g tub baby bocconcini, drained, halved
  12. 1/2 cup pitted kalamata olives, halved

The instruction how to make Rocket Pesto Pasta Salad

  1. Cook pasta in a large saucepan of boiling, salted water following packet directions, until tender. Drain. Rinse under cold water. Drain. Set aside to cool.
  2. Meanwhile, using a small food processor, process rocket, basil, pistachios, garlic, parmesan and lemon juice until finely chopped. While motor is running, gradually add oil until smooth and combined. Season with salt and pepper.
  3. Place pasta, tomato, onion, bocconcini and olives in a large bowl. Add pesto. Toss to combine. Serve.

Nutritions of Rocket Pesto Pasta Salad

fatContent: 442.15 calories
saturatedFatContent: 20.5 grams fat
carbohydrateContent: 5 grams saturated fat
sugarContent: 48.2 grams carbohydrates
cholesterolContent: 14.06 grams protein
sodiumContent: 11 milligrams cholesterol

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