Pasta Salad
Pasta	g
White Beans	g
Sun Dried Tomatoes	g
Artichoke Hearts	g
Avocado
Baby Leaf Salad	g
Basil	g
Walnuts	tbsp
Salt & Pepper to taste
Rucola Pesto
Walnuts	g
Rucola	g
Fresh Basil	g
Garlic Clove
Chili
Olive Oil	ml

1. For the vegan pesto, roast the walnuts in a pan without fat. Then let cool and chop roughly. Wash the rocket and basil, shake dry and chop roughly as well. Peel and chop the garlic.
2. Wash the chilli, cut in half lengthways and remove the seeds. Finely chop the pulp. Puree the walnuts with rucola, basil, garlic, chilli and olive oil and season with salt and pepper.
3. Bring a large pot of salted water to boil. Cook the pasta until al dente according to package directions. Drain and rinse the pasta with cold water. Transfer the pasta to a large bowl.
4. In the meantime, wash and drain the beans, quarter artichokes and avocado. Slice the dried tomatoes in stripes.
5. Add the pesto to the pasta and stir until the pasta is well coated.
6. Gently stir in the white beans, artichoke hearts, sun-dried tomatoes, mixed salad and avocado. Season with salt and black pepper, to taste. Garnish with fresh basil and walnuts, if using. Serve immediately or chill until ready to serve.

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