{"id":15520,"date":"2025-07-08T09:48:43","date_gmt":"2025-07-08T09:48:43","guid":{"rendered":"http:\/\/bamixbe.wwwnl1-tr100.supercp.com\/?p=15520"},"modified":"2025-07-08T09:48:43","modified_gmt":"2025-07-08T09:48:43","slug":"salade-de-pates-au-pesto-rouge","status":"publish","type":"post","link":"https:\/\/bamix.be\/fr\/salade-de-pates-au-pesto-rouge\/","title":{"rendered":"Salade de p\u00e2tes au pesto rouge"},"content":{"rendered":"

[vc_row gap=\u00a0\u00bb20″ css=\u00a0\u00bb.vc_custom_1508148137964{margin-top: 50px !important;margin-right: 40px !important;margin-bottom: 50px !important;margin-left: 40px !important;}\u00a0\u00bb][vc_column width=\u00a0\u00bb2\/3″][vc_column_text]Dur\u00e9e : 25 min \/ 4 personnes
\n<\/strong>SWISSLINE<\/a> AVEC COUTEAU \u00c9TOILE ET VERRE DOSEUR (1L)<\/em><\/p>\n

Une bonne salade de p\u00e2tes, \u00e7a marche \u00e0 tous les coups. Surtout quand elle m\u00e9lange du melon sucr\u00e9, du jambon cru sal\u00e9, des tomates cerises juteuses et une pesto rouge maison pr\u00e9par\u00e9e avec amour (et le bamix\u00ae, bien s\u00fbr). Les pignons sont l\u00e9g\u00e8rement grill\u00e9s, la mozzarella fondante, et le tout se pr\u00e9pare en un clin d\u2019\u0153il. \u00c0 emporter au parc, \u00e0 servir dans le jardin, ou \u00e0 d\u00e9vorer directement dans le plat \u2013 on ne jugera pas.<\/span>[\/vc_column_text][\/vc_column][vc_column width=\u00a0\u00bb1\/3″][\/vc_column][\/vc_row][vc_row gap=\u00a0\u00bb20″ css=\u00a0\u00bb.vc_custom_1508148137964{margin-top: 50px !important;margin-right: 40px !important;margin-bottom: 50px !important;margin-left: 40px !important;}\u00a0\u00bb][vc_column][vc_row_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_column_text]<\/p>\n

Ingr\u00e9dients<\/div>\n

Pour la salade de p\u00e2tes<\/h3>\n

\u00bb <\/span>300 g de p\u00e2tes au choix
\n\u00bb <\/span>250 g de mini mozzarella
\n\u00bb <\/span>250 g de tomates cerises
\n\u00bb <\/span>100 g de jambon cru
\n\u00bb <\/span>50 g de roquette
\n\u00bb <\/span>30 g de pignons de pins
\n\u00bb <\/span>1\/2 melon cantaloup
\n<\/span><\/p>\n

Pour le pesto rouge<\/h3>\n

\u00bb <\/span>100 g de tomates s\u00e9ch\u00e9es
\n\u00bb <\/span>75 ml d’huile d’olive extra vierge
\n\u00bb <\/span>50 g de poivron rouge grill\u00e9
\n\u00bb <\/span>50 g de pignons de pin
\n\u00bb <\/span>50 g de parmesan
\n\u00bb <\/span>1 gousse d\u2019ail
\n\u00bb <\/span>1 poign\u00e9e de basilic frais
\n\u00bb <\/span>poivre et sel
\n<\/span>[\/vc_column_text][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_column_text]\"\"[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][vc_column][\/vc_column][\/vc_row][vc_row full_width=\u00a0\u00bbstretch_row\u00a0\u00bb css=\u00a0\u00bb.vc_custom_1508148797934{margin-top: 50px !important;margin-right: 40px !important;margin-bottom: 50px !important;margin-left: 40px !important;background-color: #f2f2f2 !important;}\u00a0\u00bb][vc_column][vc_row_inner gap=\u00a0\u00bb20″][vc_column_inner width=\u00a0\u00bb1\/2″][vc_single_image image=\u00a0\u00bb15524″ img_size=\u00a0\u00bbfull\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_column_text]<\/p>\n

Pr\u00e9paration<\/div>\n
    \n
  1. Faites cuire les p\u00e2tes selon les instructions figurant sur l\u2019emballage. \u00c9gouttez-les, rincez-les bri\u00e8vement \u00e0 l\u2019eau froide et laissez-les bien s\u2019\u00e9goutter.<\/span><\/li>\n
  2. Faire griller les pignons de pin dans une po\u00eale sans mati\u00e8re grasse jusqu\u2019\u00e0 ce qu\u2019ils soient dor\u00e9s. R\u00e9servez-en une partie pour la garniture et laissez refroidir. Ins\u00e9rez le couteau \u00e9toile sur le bamix\u00ae. Placez tous les ingr\u00e9dients du pesto rouge dans le verre doseur et mixez jusqu\u2019\u00e0 obtention de la texture souhait\u00e9e. Salez et poivrez selon votre go\u00fbt.<\/span><\/li>\n
  3. Coupez les tomates cerises en deux. Coupez le melon en d\u00e9s ou formez des petites boules \u00e0 l\u2019aide d\u2019une cuill\u00e8re parisienne. D\u00e9chirez le jambon cru en morceaux. M\u00e9langez les p\u00e2tes refroidies avec le pesto rouge, les tomates, le melon et les petites boules de mozzarella. Ajoutez la roquette en dernier, puis garnissez avec les pignons de pin grill\u00e9s et les morceaux de jambon cru.<\/span><\/li>\n<\/ol>\n

    [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row][vc_column][vc_basic_grid post_type=\u00a0\u00bbpost\u00a0\u00bb max_items=\u00a0\u00bb3″ style=\u00a0\u00bbload-more\u00a0\u00bb items_per_page=\u00a0\u00bb3″ item=\u00a0\u00bb388″ initial_loading_animation=\u00a0\u00bbnone\u00a0\u00bb btn_title=\u00a0\u00bbLaad meer\u00a0\u00bb btn_color=\u00a0\u00bbpink\u00a0\u00bb grid_id=\u00a0\u00bbvc_gid:1751967707094-391d7e19-0dcc-8″ taxonomies=\u00a0\u00bb13″][\/vc_column][\/vc_row]<\/p>\n<\/section>","protected":false},"excerpt":{"rendered":"

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