Noodle Salad with Nuts and Seeds

Ingredients

• 400 g fusilli
• Salz
• 60 g shelled pine nuts
• 30 g shelled hazelnuts
• 30 g shelled almond kernels
• 1 clove garlic
• 40 g sun‑dried tomatoes (in oil)
• 120 ml olive oil
• Pfeffer (ground)
• 2 tbsp freshly grated Parmesan

Instructions

1. 1.

   Cook the fusilli in boiling salted water until al dente, drain, rinse under cold water, and let cool.

2. 2.

   Toast the pine nuts in a hot dry pan for a few seconds, remove and let cool. Toast the remaining nuts similarly and cool them as well. Drain the sun‑dried tomatoes and slice into strips. Peel the garlic, roughly chop it, and blend with the tomatoes, nuts, and half of the toasted pine nuts in a blender until smooth. Gradually add the olive oil until a creamy pesto forms.

3. 3.

   Season with salt and pepper, fold in the Parmesan and remaining pine nuts, then combine with the cooled noodles. Serve arranged on small bowls.