Serpentini salad with pesto
- Serpentini (A25) - 250 g
- Pesto sauce (H29) - 80 g
- Cherry tomatoes cut in half - 10 pcs
- Red bell pepper cut into sticks - 25 g
- Green beans - 30 g
- Crumbled Feta - 10 g
- Basil leaves (garnish) - 5 pcs
- Salt and pepper
Cut the green beans in 2 or 3 depending on the size and blanch them in boiling water (leave them a little longer in the water if you don't like the beans to be crunchy) immerse the beans in ice water to stop the cooking.
Mix the thawed serpentini with the pesto and season if necessary. Add the half cherry tomatoes, green beans and peppers to the preparation.
Arrange in a bowl or deep plate and garnish with crumbled feta and basil leaves.