Salads-Meals Pesto, Asparagus Pistachios - Blog Isabelle Huot – Isabelle Huot

Ingredients

• 240 g of pasta (Penne), cooked and coolies
• 150 g of asparagus, adorned and cut into sections
• 5 ml (1 tsp) of olive oil
• 125 ml (1/2 cup) of fresh basil
• 125 ml (1/2 cup) of fresh parsley
• 90 ml (1/3 cup) of pistachios, chipped
• 1 garlic clove, chopped
• 2 white anchovy nets
• 40 ml (about 3 tsp) of Parmesan, grated
• 35 ml (about 2 tsp. Olive oil
• a quarter of a lemon, for juice and zest
• to taste, salt and pepper
• 80 ml (1/3 cup ) pistachios, grilled and roughly chopped
• 80 ml (1/3 cup) of stuffed green olives, trenches
• 60 ml (1/4 cup) of parmesan, grated
• 125 ml (1/2 cup) of Salami, cut into small cubes
• 60 ml (1/4 cup) of Nature yogurt 0 % M.G.
• fresh basil to taste