Fusilli salad with pumpkin pesto

Fusilli salad with pumpkin pesto

Ingredients

  • Fusilli (A1) – 200 g
  • Crumbled feta – 20 g
  • Rocket – 15 to 20 leaves
  • Pumpkin pesto – 50 g
  • Pumpkin seeds (½ tsp)
  • Raisins (½ tsp)
  • Red onion slices (10 g)
  • Cherry tomatoes (7 pieces)
  • Basil leaves.

Bereiding

  1. Heat the fusilli according to the instructions on the package and let cool.

  2. Mix the pumpkin and garlic in a bowl with olive oil, then arrange them on a baking tray lined with baking paper. Bake for 20 minutes in an oven at 220°C.

  3. Remove from the oven and blend the diced pumpkin, garlic, sage, pecorino and ground almonds. Gradually add the decilitre of olive oil while blending. Season if necessary.

  4. Arrange the fusilli in a deep plate on a bed of rocket. Spread the garnish nicely over the top and finish with the pumpkin pesto and crumbled feta.

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