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Rocket Pesto, Gluten-Free Spaghetti Salad with Courgette, Mushroom & Asparagus

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April 15, 2016 by marksetchfield

P1040614.JPGServes 2, prep time 20 minutes, cooking time 20 minutes

INGREDIENTS
FOR THE PESTO
2 handfuls of basil leaves
3 tbsp of toasted pine nuts
1 garlic clove crushed
2 tbsp of grated parmesan cheese
8 tbsp of extra virgin olive oil
Pinch of salt

1/4 pack of gluten-free spaghetti
1 courgette spiralized
10 cherry tomatoes halved
8 asparagus stems
Handful of pine nuts
Salt and pepper
Few chopped mint leaves

METHOD
Cook the spaghetti as per pack instructions, when cooked drain and allow to cool. Next, make the pesto, Place all the pesto ingredients in a food processor and blitz for two minutes. Remove from the bowl and transfer to small dish and chill in the fridge. On a griddle pan, grill the asparagus, and mushrooms when cooked allow cooling. In a large bowl add the spaghetti and courgette, then the pesto keeping some to serve, mix well. On a serving dish start to layer the pasta, tomatoes, mushrooms and asparagus. Top with chopped mint, season, and serve.
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