This recipe was made with products from Hacendado, Mercadona’s own brand.
250 g red lentil fusilli HACENDADO
100 ml extra virgin olive oil HACENDADO
o 50 g pine nuts or raw HACENDADO cashews
2 garlic cloves
50 gr parmesan cheese
50 g dried tomatoes
200 g HACENDADO feta cheese, diced
o 16 chopped HACENDADO black olives
o 1/2 green apple, diced (peeled and sprinkled with lemon juice) o 100 g washed HACENDADO arugula
50 g coarsely chopped HACENDADO walnuts
o Coarse salt qb HACENDED
o Dried oregano qb HACENDADO
o 4 0.5 l round plastic containers with Bosque Verde thread
o 4 1 liter round plastic containers with Bosque Verde thread
o 2 round plastic containers 240 ml with Bosque Verde thread
o Bosque Verde reusable plastic forks
o Bosque Verde reusable plastic soup spoons
Boil red lentil fusilli in boiling salted water for 6-8 minutes. Let cool.
Place oil, pine nuts, garlic, parmesan cheese and sun dried tomatoes in a food processor and process everything until you get a paste. To book.
In a large bowl, add the fusilli pasta, olives, diced feta cheese, diced green apple and 3-4 tbsp pesto, mix well.
Add arugula to taste and sprinkle with walnuts. Store in refrigerator until serving.
For transport in portions, place 1/4 fusili pasta, 50g diced feta cheese, 4 olives and a few pieces of green apple, 25g arugula and walnuts in a plastic container.
Place all the pesto in a small plastic container.
When serving, pour 1 tbsp. pesto soup into each salad packet and shake well.