It's a Skin Thing by Hanna Sillitoe - HTML preview

Pesto (rice) Pasta Salad

For the salad;

Rocket Salad

Mixed Italian Salad Leaves

Half a head of broccoli

75g Rice pasta

Fresh basil leaves

Juice of half a lemon

Sea Salt and black pepper

For the pesto; (makes a jar full)

Large handful of basil leaves

(or a packet of shop bought leaves)

3 Tablespoons of extra virgin olive oil

50g of parmesan cheese (cut into rough chunks) Juice of half a lemon

2 cloves of garlic

a pinch of coarse sea salt

50g Pine nuts

30g Macadamia nuts

WHY

Homemade pesto is absolutely delicious! Truly nutty with a lovely, zingy lemon and basil flavour. Shop bought often contains potato and we're avoiding nightshades! This salad is tasty and filling and the greens balance the acid / alkaline mix SO much better than a bowl of regular pasta!

MAKE IT

Heat a pan of water and cook the pasta as per the instructions on the packet (usually for around 10 minutes). Meanwhile steam the broccoli florets - I often use a bamboo steamer over the pan of warming pasta. !

Once the pasta is ready and the broccoli is steamed (but not over cooked) add to a pan on a very low heat & stir in the pesto.

See our homemade pesto recipe here

Serve with handfuls of salad leaves and a few sprigs of fresh basil. Drizzle some freshly squeezed lemon juice over the top and add a couple of twists of black pepper.