Pasta El Dorado

For the pesto In a food processor or blender, put the garlic, the nut mixture, the basil and the parsley, process well until everything is completely integrated. Then, slowly pour the olive oil with the motor on and continue processing until a thick paste is obtained. Add the Parmesan cheese and incorporate. Season with salt and pepper if necessary.

Will need: 

Dificulty: ★★ ☆  easy 

Time: 25 minutes
Use: main course

INGREDIENTS - 4 portions:

• 800 gr of EL DORADO quinoa fusilli
• 400 gr of dried tomatoes (hydrated in water)
• ½ cup of black olives
• 1 cup of cherry mozzarella cut into halves
• 1 cup of pesto
• Salt c/n
• Pepper

For pesto:

• 1 garlic clove
• ¼ cup of nut and almond mixture
• 30 gr. of basil
• 2 tablespoons of smooth parsley
• ½ cup of olive oil
• ½ cup of Parmesan cheese
• Salt
• Pepper

PREPARATION:

For the pesto In a food processor or blender, put the garlic, the nut mixture, the basil and the parsley, process well until everything is completely integrated. Then, slowly pour the olive oil with the motor on and continue processing until a thick paste is obtained. Add the Parmesan cheese and incorporate. Season with salt and pepper if necessary.

Cook the pasta in boiling salted water until it is al dente. Drain and cool with cold water to prevent sticking.

For the salad mix all the ingredients, rectify flavor with salt and pepper.

You can serve it cold or hot.