Lunch pasta with artichoke and carrot julienne

Name: lunch pasta with artichoke and carrot julienne
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 150 g quinoa fusilli pasta, package 227 g; 195 g bruschetta topping grilled vegetables in pot; 400 g artichoke heart in tin; 50 g peanut butter pistachio salted container 190 g; 150 g carrot julienne; 40 g chilled baby kale bag; 45 g Parmigiano Reggiano flakes container 90 g

Pasta salad to take for lunch with artichoke, baby kale and carrot julienne.

Ingredients

150 g quinoa fusilli pasta, package 227 g
195 g bruschetta topping grilled vegetables in pot
400 g artichoke heart in tin
50 g peanut butter pistachio salted container 190 g

150 g carrot julienne
40 g chilled baby kale bag
45 g Parmigiano Reggiano flakes container 90 g

Directions

Cook the pasta according to the instructions on the package. Drain and drain. Mix the still warm pasta with the bruschetta topping.
Meanwhile, let the artichoke hearts drain and cut each artichoke into 4 parts. Chop the nuts coarsely.
Mix the artichoke, carrot julienne and kale through the pasta and spread over the plates. Sprinkle with the nuts and cheese. Yummy! .