Spätzle salad with pesto and vegetables

Ingredients for 4 servings:

• 500 g spaetzle
• 300 g lamb’s lettuce
• 1 bell pepper(s)
• 200 g sugar peas
• 1 onion(s)
• 200 g sheep’s cheese
• Oil for frying
• 1 bunch of basil
• 30 g pine nuts
• 6 tbsp olive oil
• 60 g Parmesan
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 45 minutes

vegetarian and variable

Cook the spaetzle according to the package instructions or, if the spaetzle are fresh, fry them. Wash the lamb’s lettuce. Deseed and dice the bell pepper. Cut the snow peas into small pieces and fry them in oil in a pan. Dice the onion and feta cheese. Put everything in a bowl and chill. Of course, you can also use other vegetables if you like (great for using up leftovers). For the pesto, wash the basil and remove the stems. Lightly toast the pine nuts and mix or puree with the olive oil and the basil. Grate the Parmesan cheese, add it, and mix or puree again. Season to taste with salt and pepper. The pesto can be added shortly before serving, or even 30 minutes beforehand if you want the flavor to infuse a little.