Fusilli salad with beetroot pesto

• Fusilli (A1) – 250 g
• Cooked red beet – 40 g
• Grated Parmesan – 15 g
• Feta cheese – 30 g
• Roasted pine nuts – 15 g
• Pumpkin seeds – 10 g
• Arugula – +/- 12 leaves
• Olive oil – 1.5 tbsp
• Basil – 2 sprigs
• Parsley – 1 sprig
• Pepper and salt
• Red beet sprouts (garnish)
• Lava sprouts (garnish)

1. Let the fusilli thaw briefly under cold water using a chinois and drain.
2. Place the diced red beet, Parmesan cheese, 10 g of pine nuts, the basil sprig, flat-leaf parsley, olive oil, salt, and pepper in a blender and blend until you achieve a pesto-like consistency.
3. Dress the arugula on the bottom of a deep plate, arrange the fusilli on top of the arugula, drizzle with the pesto, and sprinkle with pumpkin seeds, the remaining pine nuts and crumbled feta.
4. Garnish with the remaining basil sprig, the red beet and lava sprouts.

Tip: if the pesto is too thick, gradually add a little olive oil to keep the mixture smooth.