Komeko Spaghetti Salad with Coriander Mint Pesto
Ingredients
0.5
Bunch(es)
fresh mint
0.5
Bunch(es)
fresh parsley
1
Bunch(es)
fresh coriander
0.5
pc
organic lemon
2
tb
olive oil
1
ts
white wine vinegar
Some
salt & pepper
400
g
white beans
2
Pack(s)
KOMEKO spaghetti
Some
pine nuts
Preparation
1. Wash and shake dry the herbs. Blend them together with lemon zest and juice, olive oil, and white wine vinegar using a hand blender until smooth. Season the pesto with salt and pepper.
2. Rinse and drain the white beans, then mix them with the coriander-mint pesto.
3. Prepare KOMEKO spaghetti: let them simmer in 1-1.5 liters of salted water for 2 minutes, then drain.
4. In parallel, toast a few pine nuts in a pan and set aside.
5. Mix the spaghetti with the pesto and beans, and sprinkle with the toasted pine nuts.
6. You can either enjoy it lukewarm or refrigerate it.
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