المكونات
- SpinneysFOOD Fusilli 500g
- SpinneysFOOD Roasted Mix Peppers 285g
- SpinneysFOOD Sun-Dried Tomatoes in Sunflower Seed Oil 55g
- SpinneysFOOD Artichokes in Sunflower Seed Oil 285g
- SpinneysFOOD Tomato Pesto 2 tbsp
- SpinneysFOOD Fresh Basil leaves A handful
- Garlic 1, small clove
- Lemon 1
- Plain yoghurt 250ml
- SpinneysFOOD Basil Pesto 2 tbsp
- SpinneysFOOD Italian Extra Virgin Olive Oil 2 tbsp
- SpinneysFOOD Fine Sea Salt 1 tsp
Nutrition (Per serving)
- سعرات حرارية 692
- دهون 28.4g
- المشبعة 4.4g
- بروتين 13g
- الكربوهيدرات 89.5g
- السكريات 10g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
Fusilli antipasti salad with yoghurt-basil pesto dressing
Italian 15 Mins Prep · 9 Mins Cook
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
- Drain and roughly chop the roasted mixed peppers, sun-dried tomatoes, artichokes, and tear the basil leaves. Combine these ingredients in a large serving bowl.
- Drain the pasta (don’t rinse it) and allow to cool.
- Meanwhile, prepare the dressing. Grate the garlic. Juice the lemon. Combine all the ingredients for the dressing in a medium-sized bowl.
- Add the dressing to the cooled pasta and toss well to coat.
- Toss with the rest of the ingredients and serve.