Filter
Reset
Sort ByRelevance
Amy Van Siclen
Pasta salad with tomato dressing and grilled parsnip
Share
Tweet
Pin
Whatsapp
Print
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.
-
55 minMain dishcabbage, cooked ham, onion, parsley, egg, White bread, honey, butter,cabbage rolls stuffed with ham -
75 minMain dishdeer steak, onion, winter carrot, garlic, unsalted butter, fresh thyme, Gingerbread, wild-fond, solid red wine, parsnip,deer steaks with game sauce and parsnip puree -
30 minMain dishcrumbly potatoes, minced beef, bread-crumbs, egg, butter, shallots, baking flour, beef gravy,meatballs with shallots gravy -
30 minMain dishtofu natural, White rice, Cherry tomatoes, salad onion, fresh pineapple pieces, cucumber, peanut oil, sweet chilli sauce,Thai stir-fry with cucumber, cherry tomatoes, onion, pineapple and tofu
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it