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This gluten-free and vegan spaghetti salad with coriander and mint pesto is a true summer dish! Fresh herbs, lemon, and creamy white beans meet aromatic KOMEKO (WHOLE GRAIN RICE) SPAGHETTI and roasted pine nuts – perfect for a light lunch or as a side dish for barbecues.
#gluten-free
#vegan
#Summer
Ingredients
For the salad:
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0.5
Bunch of fresh mint
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0.5
Bunch of fresh parsley
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1
Bunch of fresh coriander
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0.5
Organic lemon (peel and juice)
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2
tbsp olive oil
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1
tsp white wine vinegar
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Salt, pepper
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1
Can of white beans (400 g)
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2
Pack.
KOMEKO (WHOLE GRAIN RICE) SPAGHETTI
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Pine nuts
Preparation
- Prepare the herbs:
Wash the herbs and shake dry. Finely purée with lemon zest and juice, olive oil, and white wine vinegar. Season with salt and pepper. - Prepare the beans:
Rinse the white beans, drain them and mix with the coriander and mint pesto. - Spaghetti and pine nuts:
Cook KOMEKO (WHOLE GRAIN RICE) SPAGHETTI in plenty of salted water for 2 minutes, then drain. Toast the pine nuts in a pan until golden brown and set aside. - Mix everything together:
Mix KOMEKO (WHOLE GRAIN RICE) SPAGHETTI with the pesto and beans, sprinkle with pine nuts. Serve lukewarm or enjoy cold.
Tip:
To round off the flavor of the pesto with a touch of sweetness, we recommend stirring in a teaspoon of agave syrup.
