Spicy Watermelon Gemelli with Crumbled Feta & Mint Pesto
Preparation Time
20 minutes
Portions
4
Difficulty
Low
Ingredients
150g Garofalo gemelli
50g spinach leaves
50g parmesan
10g basil
50g pine nuts
10g mint
1 chipotle
1 garlic clove
Juice & zest 1 lemon
150ml olive oil
180g watermelon
180g Feta
2 tbsp chopped parsley
½ Red onion
50g rocket
Salt & pepper to taste
Preparation
- 1
- Boil the Garofalo gemelli in salted boiling water for 10 minutes.
- 2
- To make the pesto, blitz the mint, pine nuts, parmesan, garlic, Garofalo extra virgin olive oil, a pinch of salt, a pinch of freshly cracked black pepper and one small dried chipotle chilli.
- 3
- Spoon your pesto into a large bowl, add the cooked Garofalo gemelli, cubes of watermelon, slices of red onion, parsley and feta, then toss it all together.
- 4
- Sprinkle the rocket onto a serving plate, and top with the pasta salad. Enjoy!
