Filter
Reset
Sort ByRelevance
Adel Blake
Pasta salad with mackerel, orange and celery
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cook the pasta with salt until al dente.
-
Peel the oranges thick and cut the wedges out of the fleece. Collect the juice. Divide the orange pieces into pieces.
-
Stir in the orange juice, lemon juice, pesto and olive oil into a dressing. Drain the pasta and drain.
-
Spoon the still warm pasta with the orange and celery sticks through the dressing and let cool.
-
Roast the pine nuts in a dry hot frying pan. Divide the mackerel over the pasta salad and sprinkle with the pine nuts.
-
25 minMain dishpenne, zucchini, olive oil, lemon juice, cream, gorgonzola, arugula, butchers grillham, artichoke hearts, paprika, mixed olive,pasta salad with gorgonzola, zucchini and artichoke hearts -
20 minMain disholive oil, butter, shallots, garlic, lamb stubs, Red wine, sprouts, bluefin cheese, oyster mushrooms,Brussels sprouts and lamb in red wine -
20 minMain dishoil, gyro strips, (Red onions, zucchini, White rice, wrapt tortillas, garlic sauce, shrub endive, white cheese cubes, black olives without pit,wraps with Greek gyros salad and white rice -
30 minMain dishonion, garlic, Chestnut mushroom, traditional olive oil, dried thyme, risotto rice, Red wine, forest mushroom broth from tablet, Pecorino Romano, butter,risotto with chestnut mushrooms
Nutrition
900Calories
Sodium0% DV0g
Fat72% DV47g
Protein66% DV33g
Carbs27% DV82g
Fiber0% DV0g
Loved it