Pesto (rice) Pasta Salad
For the salad;
Rocket Salad
Mixed Italian Salad Leaves
Half a head of broccoli
75g Rice pasta
Fresh basil leaves
Juice of half a lemon
Sea Salt and black pepper
For the pesto; (makes a jar full)
Large handful of basil leaves
(or a packet of shop bought leaves)
3 Tablespoons of extra virgin olive oil
50g of parmesan cheese (cut into rough chunks) Juice of half a lemon
2 cloves of garlic
a pinch of coarse sea salt
50g Pine nuts
30g Macadamia nuts
WHY
Homemade pesto is absolutely delicious! Truly nutty with a lovely, zingy lemon and basil flavour. Shop bought often contains potato and we're avoiding nightshades! This salad is tasty and filling and the greens balance the acid / alkaline mix SO much better than a bowl of regular pasta!
MAKE IT
Heat a pan of water and cook the pasta as per the instructions on the packet (usually for around 10 minutes). Meanwhile steam the broccoli florets - I often use a bamboo steamer over the pan of warming pasta. !
Once the pasta is ready and the broccoli is steamed (but not over cooked) add to a pan on a very low heat & stir in the pesto.
See our homemade pesto recipe here
Serve with handfuls of salad leaves and a few sprigs of fresh basil. Drizzle some freshly squeezed lemon juice over the top and add a couple of twists of black pepper.