Fusilli salad with beetroot pesto

Easy
Serve cold
Ingredients
  • Fusilli (A1) - 250 g
  • Cooked beetroot - 40 g
  • Grated parmesan - 15 g
  • Feta cheese - 30 g
  • Roasted pine nuts - 15 g
  • Pumpkin seeds - 10 g
  • Rucola +/- 12 leaves
  • Olive oil - 1,5 tbsp.
  • Basil - 2 stems
  • Flat parsley - 1 stem
  • Salt and pepper
  • Red beetroot shoots (decoration)
  • Lovage shoots (decoration)
Preperation
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