Pesto pasta salad 'Romana'

Ingredients for 4 servings:

• 500 g pasta (e.g. penne rigate)
• salt water
• 1 jar red bell pepper(s), roasted, pickled (370 ml)
• 1 clove(s) garlic
• 50 g Parmesan cheese
• 50 g almond(s), chopped
• 5 tbsp olive oil
• 1 bunch of spring onions
• 1 romaine lettuce(s) – heart
• 150 g mozzarella (mini)
• 125 g sausage (mortadella), in wafer-thin slices
• Salt and pepper, white

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the pasta in boiling salted water for about 11 minutes. Drain the bell peppers and peel the garlic. Grate the Parmesan cheese. Puree the bell peppers, garlic, almonds, Parmesan cheese, and olive oil. Season with salt and pepper. Trim and wash the spring onions and slice diagonally. Trim and wash the lettuce and tear into pieces. Drain the mozzarella balls, halving if necessary. Cut the mortadella into strips about 3 cm wide. Drain the pasta, rinse, drain, and let cool briefly. Mix with the spring onions, lettuce, mozzarella, and mortadella. Serve the pasta salad and spread the pepper pesto over it.