Whole-wheat pasta salad with anti-aging pesto

Ingredients for 2 servings:

• ½ bunch chives
• ½ bunch parsley
• ½ box of cress
• 3 spring onions
• 3 garlic cloves
• 1 avocado(s), ripe
• 2 tbsp orange juice
• 2 tbsp lime juice
• 2 tbsp vinegar (apple cider vinegar)
• 1 tbsp olive oil and 0.5 tbsp light miso paste
• Salt and dried chili flakes
• 200 g pasta (wholemeal tubular pasta), cooked al dente
• 2 tbsp sesame seeds, roasted
• 2 tbsp sprouts (radish sprouts), fresh

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

healthy!

Wash the chives and parsley, pat dry, and cut into rolls or chop. Cut the cress out of the box with scissors. Trim and wash the spring onions and slice them into wafer-thin rings. Peel the garlic. Halve the avocado and remove the pit. Peel the halves and roughly dice the flesh. Finely puree the avocado, half of the herbs, and the spring onions with the orange and lime juice, vinegar, garlic, miso paste, and oil. Transfer to a bowl and season with salt and chili flakes. Mix the noodles and avocado puree and season again to taste. To serve, transfer to a fresh bowl and garnish with the remaining herbs, onion rings, toasted sesame seeds, and sprouts. Tip: You can use lentil sprouts, alfalfa sprouts, or soybean sprouts instead of radish sprouts.