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

FEAT_P1040649.JPGServes 2, prep time 15 minutes, cooking time 20 minutes

INGREDIENTS
FOR THE PESTO
80g of rocket leaves
3 tbsp of toasted pine nuts
1 garlic clove chopped
3 tbsp of grated parmesan
8 tbsp of extra virgin olive oil
Pinch of salt

FOR THE SALAD
250g of gluten-free spaghetti

1 courgette, spiralized
6 slices of Prosciutto
100g of crumbled feta cheese
50g of chopped walnuts

Handful of rocket leaves

METHOD
Cook the spaghetti as per pack instructions, when cooked keep covered. Next, make the pesto. Place all the ingredients in a food processor and blitz for two minutes. Remove from the bowl and transfer to an airtight container and chill. Next, place the spaghetti and courgette in a large bowl, add two tablespoons of pesto, keeping some to serve. On a large plate, start to layer the pasta and rocket leaves. Tear the Prosciutto over and top with crumbled feta cheese, walnuts, serve with the remainder of the pesto.

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