When Barbie cooks ... The Blender recipe to follow
Pink noodles with pesto and mozarella balls. Even Ken would freak out for joy.
The shopping list: 500 ml beetroot juice 600 g favorite pasta 1 large bunch mint 100 g pistachios 80 ml rapeseed oil husk + 1 tbsp juice of an untreated lime 50 g grated parmesan salt and pepper 150 g mini mozzarella balls
That's how it's done: 1. Remove the mint from coarse stalks and puree with pistachios, oil, lime zest and juice in the blender, not too fine. Stir in the Parmesan cheese and season with salt and pepper.
2. Bring salted water and beetroot juice to a boil and cook the pasta in it according to the al dente instructions. (If you really love his pasta al dente, that's the end of it all?), It's best to try it a minute earlier.
3. Serve the pink pasta and pesto with mozzarella balls.
Tip: If you like, mix a little red food coloring with the pasta after cooking, so that it gets really nice and gaudy.
Photos: Christina Koerte, Styling: Ina Erdmann; Recipe and Foodstyling: Eliane Neubert
