Pasta salad with tomato dressing and grilled parsnip

Name: pasta salad with tomato dressing and grilled parsnip
Total time: 30 min
Yield: 4
Ingredients: 250 gram parsnip; 5 tablespoon olive oil; 200 gram farfalle; 5 cooked sausage; 2 tablespoon tomato paste; 2 tablespoon White wine vinegar; 150 gram peas; 250 gram cherryto; 5 crop small head of iceberg lettuce

Ingredients

Directions

Preheat the oven to 220 ° C.
Cut the parsnip into slices of half a cm thick and brush them thinly with olive oil.
Put them on the baking sheet and roast them in the oven in 10-15 minutes nicely browned and al dente.
Turn the slices halfway and put the slices of sausage between them.
In the meantime, cook the farfalle in a pan with plenty of boiling water with a little salt in 10-12 minutes.
Drain the pasta and stir in the tomato paste with the vinegar and remaining olive oil.
Halve the cherryto.
Scoop the peas and let them thaw in 2 minutes.
Finally, put in the cherry-tree.
Let the salad cool down until lukewarm.
Cut the cooked sausage into slices of 1 cm thick.
Cut the iceberg lettuce into strips.
Divide the iceberg lettuce over plates and scoop out the pasta salad.
Place the slices of roasted parsnip around them and the slices of sausage on top.