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🥗 Creamy Pasta Salad with Walnut Pesto and Arugula

353 kcal · 30 min · 4 servings

Ingredients

• 300 g lentil pasta
• 2 garlic cloves
• 100 g dried tomatoes (without oil)
• 40 g walnut kernels
• 5 tbsp olive oil
• salt
• pepper
• 1 avocado
• 80 g arugula
• 400 g colorful cherry tomatoes

Instructions

1. 1. Place the pasta in a pot with boiling water.
2. 2. Cook the pasta over medium heat for about 8 to 9 minutes until al dente.
3. 3. Reserve about 50 milliliters of the pasta cooking water in a cup.
4. 4. Drain the pasta in a colander and let it cool down.
5. 5. Peel the garlic cloves in the meantime.
6. 6. Roughly chop the sun-dried tomatoes, walnuts, and garlic.
7. 7. Place the chopped ingredients into a tall container.
8. 8. Add olive oil, salt, and pepper.
9. 9. Blend the mixture finely using a hand blender.
10. 10. Gradually add the reserved pasta cooking water.
11. 11. Continue blending until a creamy pesto consistency forms.
12. 12. Halve the avocado lengthwise and remove the pit.
13. 13. Remove the flesh from the skin.
14. 14. Cut the avocado flesh into cubes of about 1 cm.
15. 15. Rinse the arugula in a colander.
16. 16. Dry the arugula in a salad spinner.
17. 17. Roughly chop the arugula.
18. 18. Wash the tomatoes and pat them dry.
19. 19. Halve the tomatoes.
20. 20. Mix the cooled pasta with the walnut pesto in a large bowl.
21. 21. Add the prepared tomatoes and avocado cubes.
22. 22. Fold in the chopped arugula shortly before serving.

Nutrition per serving

• kcal: 353
• Protein: 15 g · Fett/Fat: 18 g · Carbs: 31 g