Serpentini salad with pesto

Serpentini salad with pesto

Ingredients

  • Serpentini (A25) – 250 g
  • Pesto sauce (H29) – 80 g
  • Cherry tomatoes, halved – 10 pcs
  • Red bell pepper, sliced – 25 g
  • Green beans – 30 g
  • Feta cheese – 10 g
  • Basil leaves (garnish) – 5 pcs
  • Salt and pepper

Preparation

  1. Cut the green beans in half or into thirds, depending on their size, and blanch them in boiling water. Cool the beans in ice water.
  2. Mix the thawed serpentini with the pesto sauce and season to taste if needed. Add the cherry tomatoes, green beans, and bell pepper to the mixture.
  3. Arrange in a soup bowl or deep plate and garnish with crumbled feta and basil leaves.
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You need these products

Serpentini

Pesto

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