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Below are the ingridients that are required to serve a delicious PESTO PASTA and BEAN SALAD with GARLIC BREAD:
- Prepare of pasta.
- Provide 400 grams of spaghetti.
- Prepare 2 of small potatoes, peeled & diced.
- Prepare 1/2 bunch of basil, chopped.
- Use 1 of avocado, cut into quarters.
- Use 1 clove of garlic, crushed with knife.
- Get 1/4 cup of olive oil + extra (if needed).
- Provide of salt & pepper.
- You need of salad.
- Provide 250 grams of cherry tomatoes, cut into quarters.
- Get 1 handful of rocket leaves, torn.
- You need 1/2 of red onion, sliced.
- Provide 1/4 bunch of coriander, chopped.
- You need 200 grams of cannellini beans.
- Get of salad dressing.
- Get 1/2 tsp of agave syrup.
- You need 1 tbsp of red wine vinegar.
- Get 1/2 tsp of sesame oil.
- Use of salt & pepper.
- Take of bread.
- Provide 1 of herb & garlic butter (refer to recipes) sliced into rounds.
- Take 1 of baguette, cut 5-10cm (vegan bread).
Ready with the ingridients? Here are the steps on serving PESTO PASTA and BEAN SALAD with GARLIC BREAD:
- Bring a pot of salted water to the boil. Add the potatoes, cook for 5 minutes. Stir, add the spaghetti. Cook for 8 mintues, until tender..
- In a food processor, add the basil, avocado, garlic and olive oil. Blitz until smooth. Add extra oil if to thick. Season..
- Grill on medium. Place a garlic & herb butter round onto each peice of baguette. Grill until butter melts & bread becomes crispy..
- Once cooked, remove spaghetti, drain, return to pot. Pour over the pesto, stir and place in a serving dish..
- Meanwhile, rince the cannellini beans under running water in a strainer. Put in a serving bowl, toss through the rest of the salad ingredients. In a small bowl, add dressing ingredients, mix and season to taste. Gently toss dressing and salad..
- Remove garlic bread from grill. Serve immediately..
- Note: the potatoes are ment to go mushy in with the pasta, it helps the pesto stick to the spaghetti..
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