Light curry pesto pasta salad

Ingredients for 10 servings:

• 700 ml chicken broth with meat (Larco or Sonnen-Bassermann)
• 2 liters of water
• 500 g shell pasta
• 6 eggs for decoration
• 1 cucumber(s)
• 1 bell pepper(s), red
• 150 g corn (can)
• 500 g pulled pork (refrigerated section)
• 250 g asparagus, green, fresh (optional)
• 1 bunch of radishes for decoration, if needed
• 2 jars of pesto (curry-mango-tamarind Indian style from Skala Italia)
• n. B. sugar
• n. B. Salt
• e.g. lemon juice

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Dilute the chicken broth with water according to the package instructions, bring to a boil, and cook the noodles until al dente. In the meantime, hard-boil the eggs for the garnish and let them cool. Cut the cucumber and bell pepper into bite-sized pieces and place them in a large bowl. Drain the corn and add it. Tip: If you’re preparing the salad the day before, deseed the cucumber, as otherwise it might become a bit bitter overnight. Heat the finished pulled pork in the oven according to the package instructions. Then tear it into small pieces and add it as well. Feel free to pour the liquid into the salad. This adds a nice flavor. Peel the bottom third of the green asparagus, cut it into small slices, and fry it in a pan with a touch of oil over medium heat until al dente. Season to taste with sugar, salt, and lemon juice. Add a splash of water if necessary to speed up the cooking process. Add the finished asparagus to the salad. Pour the pasta through a sieve, add to the salad, and stir in the pesto. Peel and quarter the eggs, then garnish the salad. Tip: If you like, you can garnish the salad with radishes. Notes: The pasta, meat, and pesto cooked in broth provide enough flavor, so no additional seasoning is needed. Feel free to add more seasoning and flavor if you like. This recipe makes enough for a large bowl. The ingredients can, of course, be varied to your liking. I got the pesto at Kaufland in the Asian-Indian section. However, it can be replaced with a fruity curry sauce in a pinch. The chicken broth can, of course, be replaced with another stock or granulated broth, but then the taste will be slightly different. Every broth has its own flavor. I like the salad best when it’s still fresh/warm. Then the flavors really come through. It’s also delicious cold, although the flavor will be less intense.