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Penne salad with beetroot pesto and orange
Ingredients
* 400 g Borges penne
* 1 blood orange
* 1 butterhead lettuce
* 1 avocado
* ½ lemon
* ½ red onion
For the beetroot pesto:
* 200 g cooked beetroot
* 40 g pine nuts
* 50 g Parmesan cheese
* 50 ml Borges olive oil
* A dash of Borges Natura walnut drink
* Salt
4 SERVES
20 MIN
MEDIUM
Step by Step
To make the pesto, simply blend all the ingredients together.Peel and cut up the blood orange. Wash, dry and cut the lettuce. Peel and cube the avocado and sprinkle with some drops of lemon juice to stop it from going brown. Peel and slice the onion. Put the lettuce into a bowl, dress with the beetroot pesto and add a little more olive oil. Finish off with the remaining ingredients and top off with some orange segments.
Nutritional Tips
Salads are one of the most versatile dishes in cooking! So let your imagination run wild… We suggested using orange, but you can go for any fruit that adds colour and flavour.
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