Pine nut pesto pasta salad
A Italian lunch for the galley that copes with rough seas, about 15 min hands-on.
- Lunch
- Italian
- ⏱ 15 min
- 🌊 Sea tolerance 4/5
- vegetarian
- pescatarian
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Dried pasta (durum wheat)320 g (80 g)
- Pine nuts100 g (25 g)
- Basil40 g (10 g)
- Parmesan (block)60 g (15 g)
- Extra-virgin olive oil60 g (15 g)
- Tomato (firm ripe)240 g (≈ 2 tomatos) (60 g (≈ 0.5 tomato))
- Garlic (bulb)8 g (2 g)
Method
- Cook pasta; rinse cool.
- Pound or finely chop pine nuts, basil, garlic and parmesan with the oil.
- Toss with pasta and halved tomatoes.
In the galley
- Copes with a seaway — 4/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Contains: Gluten, Milk / lactose, Tree nuts — always check the labels of what you buy.
Per serving
- kcal
- 673
- protein
- 20 g
- fat
- 37 g
- carbs
- 67 g
- sugar
- 5 g
- fibre
- 4 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes