- Egg free
- Peanut free
- Sesame free
- Soy free
- Shellfish free
- Seafood free
- No added sugar
- Vegetarian
- High in dietary fibre
- High in protein
- 1 serve veg or fruit
Give a Caprese-style pasta salad a fruity twist with the addition of sweet strawberries.
- Serves6, as a side
- Cook time10 minutes
- Prep time15 minutes
Ingredients
- 400g fusilli pasta
- 1 garlic clove
- 1/4 cup (20g) finely grated parmesan
- 1/4 cup (40g) dry-roasted almonds
- 1/4 cup (60ml) olive oil
- 120g baby rocket leaves
- 150g baby bocconcini, torn
- 250g strawberries, quartered
- 250g red Perino tomatoes, halved
- Finely grated parmesan, extra, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook pasta in a saucepan of boiling water following packet directions or until al dente. Refresh under cold water. Drain well.
Step 2
Meanwhile, place the garlic, grated parmesan, almonds, oil and half the rocket in a food processor and process until smooth. Season.
Step 3
Place pasta in a large serving bowl. Add rocket pesto and toss to combine.
Step 4
Add bocconcini, strawberry and tomato and toss to combine. Top with remaining rocket and extra parmesan to serve.
Recipe tip
Cook. Store. Save.
Use it up: If you have any leftover rocket pesto, use it in sandwiches or spread on pizzas.
Root-to-tip: Hang on to the strawberry tops! They’re edible and full of nutrients, so try adding them to the pesto mixture.
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