Pasta salad

with cranberries, cashew nuts & pesto

  • 15 min
  • 4 pers
Recipe by Ditte Ingemann

Ingredients

  • 200 g boiled whole grain pasta
  • 40 g Earth Control dryroasted & salted cashews
  • 50 g Earth Control cranberries
  • 75 g feta eg goat feta

Pesto

  • 1 large bundle of fresh basil
  • 50 g. Earth Control natural almonds
  • 1 pcs. clove of garlic
  • 150 ml. olive oil
  • salt

Description

Blend all the ingredients for the pesto until taste and texture is perfect. Turn the chilled pasta with approx. 4 tablespoons pesto. Top with cranberry and whole cashew nuts and crumble with feta. Served as an accessory for eg. poultry or grilled chops.

TIP!
If there is pesto left, you can store it in a few days in the refrigerator in a nice glass.

Cranberries

Our red cranberries have a beautiful red color and a wonderfully sweet-sour taste. They are carefully selected from Canada where the cranberry bushes grow in moss-like areas. When the cranberries are [...]
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Cashews

Our carefully selected cashew nuts come primarily from Vietnam and India, which are some of the world's largest producers of cashew nuts due to the warm climate. Cashew nuts grow in the stem of the ca[...]
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