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Spaghetti with Sweet Herb Salsa and Bocconcini

Spaghetti with Sweet Herb Salsa and Bocconcini

  • Ingredients

  • 400g spaghetti

    60g baby rocket leaves

    200g bocconcini, drained, torn

    ¼ cup mint leaves, to serve

    2 Tbsp extra virgin olive oil, to drizzle

    Sea-salt flakes and freshly ground black pepper, to season

    SWEET HERB SALSA

    1 long green chilli, chopped

    3 green shallots, chopped

    1 cup mint leaves

    1 cup flat leaf parsley leaves

    2 Tbsp EQUAL Spoonful or 4 Equal Sachets

    ¼ cup extra virgin olive oil

    Zest and juice of 1 lemon

    Sea-salt flakes and freshly ground black pepper, to season

Instructions

  1. To make salsa, put all salsa ingredients in the bowl of a food processor and pulse until finely chopped. Season with salt and pepper. Set aside.
  2. Cook spaghetti in a large saucepan of boiling salted water, following pack instructions, until al dente. Drain well and return to pan off the heat. Add salsa, rocket and bocconcini and toss well to coat. Season with salt and pepper.
  3. Arrange spaghetti on serving plates. Top with mint leaves and drizzle with oil. Serve.

**CHEF'S TIP: Bocconcini can be substituted with feta or cheese of preference.

Nutritional Information

Average Quantity Per Serve

Energy

2101 kJ (502 Cal)

Protein

17.6 g

Fat Total

Saturated

24.2 g

7.6 g

Carbohydrate Total

Sugars

51.6 g

1.6 g

Sodium

314 mg