Rice noodles with parsley pesto and goat cheese
Green pesto made from parsley, almonds, and olive oil with a touch of lemon juice, served with rice noodles, goat cheese, and fresh tomato. Parsley leaves are a valuable source of both vitamin C and iron.
Preparation: 30 min
Easy
Preparation: 30 min
Easy
Ingredients:
- 30 g water
- 1 g ground black pepper
- 30 g almond flakes
- 100 g goat cheese
- 5 g lemon juice
- 140 g tmato
- 20 g Oil, olive
- 80 g Rice pasta
- 30 g parsley leaves
- 3 g Sea salt
Method of cooking:
- On the lid of the mixing bowl without the measuring cup, place a bowl, reset the scale, and weigh 140 grams of tomato, washed and cut into 1 cm cubes. Add 100 grams of goat cheese cut into 1 cm cubes and set aside. On the lid of the mixing bowl without the measuring cup, place another bowl, reset the scale, and weigh 80 grams of rice noodles. Cook the pasta according to the package instructions and set aside.
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