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!

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