Pesto is so tasty! It is also very nice mixed with cottage cheese and together with a crisp salad.
300 g pasta
200 g sprouted beans (e.g. from chickpeas, green peas and adzuki beans)
1 cucumber, chopped
250 g cherry tomatoes
1 head of lettuce, torn into smaller pieces
Olive oil and vinegar to serververing
Cook the pasta according to the instructions on the package. Blanch the sprouts in double amount of water for about 10 minutes. Mix all the ingredients and serve the salad with the pesto cottage cheese (recipe below) and with olive oil and vinegar curled over.
Pesto cottage cheese with cashew nuts
4-5 twigs of basil
1 dl olive oil
1 dl cashew nuts
40 g parmesan cheese, grated
2 garlic cloves, crushed
1 pinch of herb salt
500 g cottage cheese
Blend all ingredients, except the cottage cheese, in a food processor into a smooth paste. Then stir in the cottage cheese.