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Abbie Jensen Whitton
Italian Pastasalad
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Ingredients
Directions
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Boil the penne in a pan with plenty of boiling water and a little salt in a maximum of twelve minutes until al dente.
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Heat the olive oil in a skillet and press the garlic cloves above it.
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Cut the bell pepper into strips and scoop through it.
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Smother them over medium-high heat covered in five minutes until done.
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Stir in the vinegar and salt and pepper.
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Drain the penne in a colander and transfer it to a bowl.
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Cut the salami into strips and cut the artichoke hearts in four.
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Season the peppers with dressing, salami and artichoke hearts.
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Allow the pasta to cool.
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Cut the mozzarella into cubes and sprinkle the cubes with salt and pepper and scoop them with the arugula through the pasta salad.
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25 minMain dishfloury potatoes, carrots and snow peas, fresh cod fillet, bread-crumbs, medium sized egg, wheat flour, (olive oil, fresh parsley, unsalted butter, semi-skimmed milk, dried nutmeg,crispy cod fillet with parsley puree
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40 minMain dishfennel bulb, Chinese coal, oil, potato slice, potato wedge, blue cheese, creme fraiche, demi crème fraîche,scalloped fennel cabbage dish
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30 minMain dishsomething crumbly potatoes, sliced leek, medium sized egg, raw ham paper thin, fresh flat parsley, cream cheese light garlic and fine herbs,preistamppot with raw ham and egg
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30 minMain dishplum tomato, olive oil, garlic, fresh fresh mint, extra virgin olive oil, garlic, dried oregano, laurel leaf, lemon peel, dry white wine, shoulder Chops, tomato paste, capers, basil leaves,napolitan chop with oven-dried tomatoes
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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