Pesto Pasta Salad

Name: Pesto Pasta Salad
Prep time: 3 min
Cook time: 9 min
Total time: 12 min
Ingredients: 2.5 oz Pasta (farfalle or bow-tie); 1/4 Zucchini; 1 tbsp Almonds (sliced); 1 handful Arugula; 1 tbsp Fresh goat cheese; 1 tbsp Pesto

Fresh & delicious served cold, hot or room temperature!

Victoire

5 minutesPrep time

9 minutesCook time

506 cal.Per serving

Ingredients

2.5 oz

Pasta (farfalle or bow-tie)

1/4

Zucchini

optional

1 tbsp

Almonds (sliced)

1 handful

Arugula

1 tbsp

Fresh goat cheese

1 tbsp

Pesto

Utensils

Frying pan, Pot (small), Stovetop, Colander

recipe

Step 1

Cook the pasta according to the package instructions. Rinse with cold water to stop the cooking & drain. Pour the pasta into a bowl. Add the pesto, thinly sliced (or shaved) raw zucchini, goat cheese & arugula.

Step 2

Toast the almonds in a pan over medium heat, stirring until golden brown. Add them to the pasta along with a drizzle of olive oil. Season with salt & pepper. Enjoy hot or cold!

Nutrition facts

Average estimated amount for one serving

Energy	506 cal.
Fat	24g
Carbohydrates	55g
Protein	16g
Fiber	5g

On average, one serving of the recipe "Pesto Pasta Salad" contains 506 Energy, 24 g of Fat, 55 g of Carbohydrates, 16 g of Protein, 5 g of Fiber.

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Very easy