Filter
Reset
Sort ByRelevance
Lorensztajer
Pasta salad 'carbonara'
Salad of fusilli, breakfast bacon, asparagus and artichoke
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cook the pasta al dente according to the instructions on the package. Rinse cold under running water. Drain.
-
In the meantime, heat a skillet without oil or butter and fry the bacon in 5 minutes until golden brown and crisp. Drain on kitchen paper.
-
Grate the yellow skin of the lemon and press out half of the fruit. Mix the grater and juice with the aioli. Scoop through the pasta.
-
Remove the woody underside of the asparagus and cut the asparagus into slanted pieces of ½ cm. Leave the dots intact.
-
Let the artichoke hearts drain and cut into quarters. Spoon the vegetables through the pasta and crumble the bacon above it.
Blogs that might be interesting
-
25 minMain dishveal ester, pig oyster, strawberry, lemon juice, honey, liquid baking product, shallot, rose, basil leaves,veal or pork stews with shallots and strawberries
-
15 minMain dishtomato, bunch onion, lime, mild yogurt, minced beef, ground cumin, small red kidney beans, avocado, Tortilla wraps, grated Cheddar Tophat 48,pan pizzas with kidney beans
-
35 minMain dishfrozen Italian stir-fry vegetables, cheese sauce in pouch, pancake natural, grated young cheese,savory pancakepie
-
20 minMain dishalmond shavings, peanut oil, sunflower oil, oriental wok vegetables, Dutch wok vegetables, wok sauce sweet and sour, flat bread with garlic and coriander, lemon juice, curry powder, honey, Spinach,vegetable wok with naan bread
Nutrition
540Calories
Sodium33% DV800mg
Fat38% DV25g
Protein36% DV18g
Carbs20% DV60g
Fiber20% DV5g
Loved it