Pasta salad with grilled artichoke pesto

  • 10 persons



1. boil the pasta pens.

2. Cut the carrots into appropriate sizes and toss them with olive oil, garlic and salt.

3. Bake for 15-20 minutes until the carrots still have bite.

4. Toss the baked carrots with freshly chopped herbs.

5. Blend grilled artichokes, pumpkin seeds, 100 g olive oil, lemon juice and salt.

6. Turn the pasta pens with the artichoke pesto.

7. Crush or blend croutons into a coarse breadcrumb.

8. Mix the breadcrumbs with 20 g olive oil and honey.

9. Bake the mixture at 180°c for 8 minutes.

10. Toss the mixture with the finely grated lemon zest.

11. Arrange the salad with the pasta pens, the baked
carrots and top with the crushed croutons.