Pasta salad with grapefruit and goat cheese

Name: pasta salad with grapefruit and goat cheese
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: business suit sugar pods frozen, a 450 g; 1 bin tagliatelle fresh pasta, 150 g; 1 red grapefruit; 200 g soft goat cheese (eg Bettine blanc), crumbled; 2 tablespoons sour cream; 1 bag rucola lettuce (30 g), coarsely cut

A tasty recipe. The vegetarian main course contains the following ingredients: sugar puffs (frozen, a 450 g), tagliatelle (fresh pasta, 150 g), red grapefruit, soft goat cheese ((eg Bettine blanc), crumbled), sour cream, rucola salad (30 g ) and coarsely cut).

Ingredients

Directions

Bring to the boil with 1 tsp of salt in pan water.
Cook pea pods for 3 minutes, remove from the pan with skimmer and rinse in colander under cold water.
Cook in the same pan of pasta al dente and rinse in colander under cold water.
Grapefruit thick peel.
Cut out pieces of grapefruit between the vlies.
Remove half of goat's cheese, melt the remainder in the saucepan with sour cream.
Season with salt and pepper.
Stir in sauce through pasta and pea pods, grapefruit and arugula.
Sprinkle the rest of cheese over it.
Serving lukewarm..