Vegan Cold Italian Pasta With Fresh Mint Pesto
by Hetal Kamdar
Ingredients (1/2)
- 100 grams farfalle pasta
- 2 cups chopped mixed bell peppers
- 1 cup boiled sweet corns
- 1 cup chopped tomatoes
- ½ cup small pieces of any hard bread or bread croutons
- ½ tsp freshly ground black pepper
- 1 tsp olive oil for garnishing
- 5-6 fresh torn mint leaves for garnishing
- 1 tsp Italian seasoning
- Salt as per taste
- FOR THE MINT PESTO
- 20 g fresh mint leaves
Ingredients (2/2)
- 2 tbsp groundnuts
- 4-5 cloves of garlic
- 1 tbsp olive oil
- 2 tsp lemon juice
- 2 tsp water
- Salt as per taste
Step 1 of 8
Boil the farfalle pasta in hot boiling water as per the package instructions.
Step 2 of 8
Strain the pasta and run under cold water.
Step 3 of 8
Let it cool for a while and then keep it in the refrigerator to chill.
Step 4 of 8
Take a bowl and add the bell peppers, boiled sweet corns, and tomatoes in it.
Step 5 of 8
Now add the cold pasta, salt, pepper, and Italian seasoning and mix well using your hands.
Step 6 of 8
Keep it in the refrigerator once again and let it cool.
Step 7 of 8
To make the mint pesto, process the mint, garlic, and groundnuts in a food processor until finely chopped.
Step 8 of 8
Add the olive oil, lemon juice, and water.
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