Spring salad

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After a miserable day yesterday I felt like something fresh and colourful to remind me it was actually still Spring. I came up with this lovely pesto pasta salad. I wanted to use spring onions instead of red, which didn’t work all that well, but we didn’t have any.

Pesto:

Pine nuts (half a small pack)

Bunch of Basil

Generous Drizzle of Olive oil

Garlic (I used 1/2 a clove)

Lightly toast the pine nuts for a few mins, tossing regularly to prevent burning. Whizz all of the ingredients in a mimi food processor, tasting to check the quantities, this was only enough for one portion. 

For the salad:

Cook pasta of your choice (I used whole grain rice pasta) and leave to cool

Stir through pesto and add the following:

Avocado 

Artichokes

Cherry tomatoes

Spring onions

Cucumber

Mango

Extra pine nuts and basil to garnish

If you are not vegan then parmesan would be delish on this, I can’t pretend pasta is better without cheese! 

This was a hit with Poppy as well. She only tasted a couple of bits of pasta because it was her bed time, but I will be making it again for her as she seemed impressed! 

 

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