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🍝 Pasta salad with nuts and seeds

789 kcal · 30 min · 4 servings

Ingredients

• 400 g Fusilli
• Salt
• 60 g peeled pine nuts
• 30 g peeled hazelnuts
• 30 g peeled almond kernels
• 1 clove garlic
• 40 g dried tomatoes (preserved in oil)
• 120 ml olive oil
• Pepper (from the mill)
• 2 tbsp freshly grated Parmesan

Instructions

1. 1. Cook the pasta in salted water until al dente.
2. 2. Drain the pasta and rinse it with cold water.
3. 3. Let the pasta drain well.
4. 4. Lightly toast the pine nuts in a hot pan without fat.
5. 5. Remove the pine nuts from the pan and let them cool.
6. 6. Toast the remaining nuts as well.
7. 7. Let the remaining nuts cool.
8. 8. Drain the tomatoes.
9. 9. Cut the tomatoes into strips.
10. 10. Peel the garlic.
11. 11. Chop the garlic coarsely.
12. 12. Put the tomatoes, the nuts, and half of the pine nuts into a blender.
13. 13. Add the garlic to the blender.
14. 14. Blend the ingredients finely.
15. 15. Let the oil flow into the blender gradually.
16. 16. Continue mixing until a creamy pesto forms.
17. 17. Season the pesto with salt and pepper.
18. 18. Stir the Parmesan into the pesto.
19. 19. Stir the remaining pine nuts into the pesto.
20. 20. Mix the pesto with the pasta.
21. 21. Serve the salad in small bowls.

Nutrition per serving

• kcal: 789
• Protein: 21 g · Fett/Fat: 46 g · Carbs: 73 g