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Rocket and Basil Pesto Poodles with Sun-Dried Tomatoes

Rocket and Basil Pesto Poodles with Sun-Dried Tomatoes Recipe: Veggie Magazine

Ingredients:

20g basil

130g rocket (reserving 30g for garnish)

Juice ½ a lemon

1 garlic clove

Salt and pepper

20g vegetarian hard cheese

120g cream cheese

100g sun-dried tomatoes

3 orange peppers

method:

  • Fit your spiralizer with the slicing attachment, remove the green stalks from the peppers and turn into noodles.
  • Add 100g rocket, cream cheese, lemon juice, garlic, vegetarian hard cheese and basil to a food processor and blend into a smooth creamy consistency, you may need to add in a splash of water to achieve the right consistency. Season to taste with salt and pepper.
  • Add the poodles to a colander and pour a full kettle of hot water over the peppers. Shake the colander to remove any excess water.
  • Dress the poodles with the pesto and plate up. Finishing each plate by scattering over the sun blushed tomatoes and reserved rocket.
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