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🍝 Fresca insalata di pasta con pinoli tostati e condimento al basilico

666 kcal · 30 min · 4 porzioni

Fresca insalata di pasta con pinoli tostati e condimento al basilico Cucina gratis con l’app MyFoody →

Ingredienti

Preparazione

  1. 1. Heat a pan over medium heat without any oil.
  2. 2. Toast the pine nuts in the pan for about 2 to 3 minutes.
  3. 3. Remove the pine nuts from the pan and set them aside.
  4. 4. Bring about 5 liters of water with salt to a boil in a large pot.
  5. 5. Cook the pasta in the boiling salted water for about 9 minutes until al dente.
  6. 6. Drain the pasta in a colander.
  7. 7. Thoroughly wash the arugula.
  8. 8. Spin the arugula dry.
  9. 9. Let the olives drain.
  10. 10. Wash the cherry tomatoes.
  11. 11. Halve the cherry tomatoes.
  12. 12. Halve the onion.
  13. 13. Peel the onion.
  14. 14. Wash the zucchini.
  15. 15. Remove the ends of the zucchini.
  16. 16. Cut the zucchini roughly into pieces.
  17. 17. Wash the bell pepper.
  18. 18. Remove the stem and core of the bell pepper.
  19. 19. Quarter the bell pepper.
  20. 20. Put the onion, bell pepper, and zucchini into the mixing container.
  21. 21. Chop the vegetables for 7 seconds on speed 5.
  22. 22. Transfer the chopped vegetables into a bowl.
  23. 23. Wash the basil.
  24. 24. Shake the basil dry.
  25. 25. Pluck the basil leaves from the stems.
  26. 26. Put the basil leaves into the mixing container.
  27. 27. Chop the basil for 5 seconds on speed 6.
  28. 28. Scrape down the sides of the container with a spatula.
  29. 29. Add the balsamic vinegar to the mixing jug.
  30. 30. Add the olive oil to the mixing jug.
  31. 31. Mix the dressing for 10 seconds on speed 3.
  32. 32. Season the dressing with salt and pepper.
  33. 33. Put the vegetables, dressing, and pasta into a large bowl.
  34. 34. Mix all ingredients well together.
  35. 35. Sprinkle the salad with the toasted pine nuts.
  36. 36. Serve the salad.

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