- 250 gram fusilli or other kind of pasta you like
- 1/4th cucumber
- large handful of black olives
- 6 radishes
- 1 bell pepper (we’ve used an orange one, but you can use any color you like)
- 1/2 lemon (juice)
- 2 large handfuls of basil leaves
- 2 garlic cloves
- small handful of pine nuts
- olive oil
- pepper and salt to taste
Kitchen equipment needed
- medium-sized pan
- (small) blender
- large bowl
- cutting board & chef’s knife
Preparation — 15 minutes
FILL a medium-sized pan with water and salt and bring to a boil. COOK the pasta until they’re al dente and DRAIN the pasta. RINSE them with cold running water until they’re completely cooled off.
Meanwhile CREATE the basil pesto. PEEL the garlic cloves and add them to the blender along with the basil leaves, pine nuts, juice of half a lemon and large splash of olive oil. BLEND until smooth and keep on adding olive oil until you’ve reached the desired consistency.
Finishing the pasta salad with cucumber and basil pesto — 15 minutes
RINSE the bell pepper, remove the seeds and chop into cubes. RINSE the cucumber and chop into pieces, any kind you like. SLICE the black olives into slices and combine them along with the pepper, cucumber and pasta. RINSE the radishes and slice into slices. ADD the radishes and basil pesto to the pasta and combine well. SEASON with pepper and salt if needed, enjoy!