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Rocket Pesto, Gluten-Free Spaghetti Salad with Courgette, Prosciutto, Feta Cheese & Walnuts

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April 15, 2016 by marksetchfield

P1040649.JPGServes 2, prep time 15 minutes, cooking time 20 minutes

INGREDIENTS
FOR THE PESTO
2 handfuls of rocket leave
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
4 slices of Prosciutto
Handful of crumbled feta cheese
Handful of chopped walnuts

Handful of rocket leaves
unnamed.jpgMETHOD
Cook the spaghetti as per pack instructions, when cooked drain and allow to cool. Next, make the pesto, Place all the ingredients in a food processor and blitz for two minutes. Remove from the bowl and transfer to small dish and chill in the fridge. Place the spaghetti and courgette in a large bowl and add the pesto, keeping some to serve. On a large plate, start to layer the pasta and rocket leaves. Tear the Prosciutto over the top and sprinkle with feta cheese and walnuts, add the remainder of the pesto and serve.
unnamed-1.jpgGMS_THE_MENU_RETURN

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