Recipe By Ana Forrest
Ingredients
2 cups Spiral pasta
½ Cucumber- cut in cubes
Big handful Cheese (grated)
1 Gherkin
10 Cherry tomatoes
1 t Herbs (basil and parsley)
½ Red Onion
½ Carrot
2 cloves Garlic (cooked)
½ Cup Cashews
4 T Pesto sauce
Pinch of salt
1 T Olive oil
Method
Step 1: Dice onion and garlic into very small pieces and get a pan out and put some oil on the pan and cook onion and garlic, once its cooked put it into a bowl.
Step 2: Take a large pot and fill with plenty of water and add a pinch of salt into the water and wait until it boils.
Step 3: Chop all vegetables into small even pieces and add into bowl.
Step 4: Grate the cheese and add into the bowl with the cooked ingredients and vegetables.
Step 5: Add the pasta into the boiling water and read packet instructions to see how long to cook pasta for.
Step 6: When pasta is finished, pour pasta, add into a sieve to drain. After the water is all drained out add lots of cold water from a tap until all the pasta is cold then after all the water is drained add the olive oil to stop pasta from sticking.
Step 7: Add the pasta and pesto into the bowl and then stir all the ingredients together.
Step 8: If you’re going to eat the pasta salad now serve onto a plate or bowl but if you’re saving it put pasta salad in airtight container and put in the fridge, it will last for 2-3 days.
Nayland Food Collective 