Spaetzle Salad with Pesto and Vegetables
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 5 mins |
| Total Time | 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the salad:
- 500 g spaetzle
- 300 g lamb`s lettuce
- 1 bell pepper (s)
- 200 g suar peas
- 1 onion (s)
- 200 g sheep cheese
- Oil for frying
For the pesto:
- 1 bunch basil
- 30 g pine nuts
- 6 tablespoon olive oil
- 60 g parmesan cheese
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook or fry the spaetzle according to the instructions on the packet when the spaetzle are fresh.
- Wash the lamb`s lettuce. Core and dice the paprika.
- Cut the sugar peas into small pieces and fry in oil in a pan.
- Dice the onion and sheep cheese. Put everything together in a bowl and chill.
- Of course, other vegetables can also be used here as desired (good for recycling leftovers).
- For the pesto, wash the basil and separate it from the stems. Lightly toast the pine nuts and mix or puree with the olive oil and basil. Grate the parmesan, add and mix or puree again. Season to taste with salt and pepper.
- The pesto can be added shortly before consumption, or 30 minutes beforehand if the taste is to be absorbed a little.
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