WHEAT SPAGHETTI IN BEETROOT PESTO, FETA CHEESE SALAD, Prepare to have one of the best combinations for a salad - beetroot and feta cheese. Beetroots have this sweet flavor and it's perfectly balanced by the feta. You can use your favorite cheese in this easy sandwich, which calls for store-bought pesto and whole wheat bread, which toasts up nice and crunchy when it's grilled.

Ingredients of WHEAT SPAGHETTI IN BEETROOT PESTO, FETA CHEESE SALAD,

  1. You need of Wheat Spaghetti In Beetroot Pesto.
  2. You need 1 cup of boiled wheat spaghetti.
  3. You need 2 of medium sized beetroots.
  4. You need 1/3 cup of pine nuts.
  5. You need 4 cloves of garlic.
  6. Prepare 4 tbsp of fresh parsley.
  7. You need 1 tbsp of lemon juice.
  8. Prepare 2 tbsp of olive oil.
  9. You need to taste of Salt.
  10. It's of Stir-Fry Zucchini.
  11. You need 2 of Whole Zucchini cut into 1/4 inch rounds.
  12. It's 1 tsp of Olive Oil.
  13. You need Pinch of pepper.
  14. Prepare to taste of Salt.
  15. You need of Feta Cheese Salad.
  16. Prepare 1/4 cup of each red and yellow bell peppers cut into bite size.
  17. It's 100 gms of feta cheese.
  18. It's 1 of cucumber diced.
  19. Prepare 1 tsp of oregano.
  20. Prepare 1/4 tsp of black pepper.
  21. Prepare 1 tsp of white vinegar.
  22. Prepare to taste of Salt.
  23. Prepare As needed of parsley for garnish.

WHEAT SPAGHETTI IN BEETROOT PESTO, FETA CHEESE SALAD, instructions

  1. FOR Wheat Spaghetti In Beetroot Pesto.
  2. Boil beetroot in salt + (a teaspoon of) turmeric water in a pressure cooker for about 15 minutes..
  3. Then peel the skin of boiled beetroot and chop it roughly..
  4. Toss them into a blender..
  5. Add pine nuts, chopped garlic, fresh parsley, salt, lemon juice and olive oil and blend it into a smooth paste..
  6. Transfer this pesto sauce into a non stick pan, add spaghetti, salt and toss it on a medium flame..
  7. Serve hot..
  8. FOR Stir-Fry Zucchini.
  9. Heat a non-stick pan. Drizzle half tsp olive oil and spread the cut zucchini separately..
  10. Flip one by one till they become brown on both sides..
  11. Add half tsp olive oil all over..
  12. Add pepper and salt..
  13. Toss lightly..
  14. Serve hot.
  15. FOR Feta Cheese Salad.
  16. Put the cut vegetables in a bowl..
  17. Add crumbled feta cheese.
  18. Add oregano, pepper, salt and white vinegar..
  19. Toss well..
  20. Garnish with parsley and serve..

Sometimes I add lightly-toasted cashew nuts in the end, once I mix up all. You know, I am weird about this stuff. My favorite version is made with arugula but I thought that may overpower these cute little green nuts. Super golden and even a little crispy on the outside. I cover the chicken in the pesto, but also tossed just the tiniest bit into the pasta with some red pepper.

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