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.
-
25 minMain dishfresh parsley, vine tomato, garlic, something crumbly potatoes, traditional olive oil, chicken broth from tablet, bread, slice of chorizo sausage,garlic-potato soup
-
15 minMain dishvinegar, raw vegetables cucumber, peanut oil, Spice mix tex mex, Mexican stir-fry vegetable, black beans in chili sauce, fresh coriander, creme fraiche, water, hot smoked salmon pieces, tortilla chips natural,salmon dish with mexican vegetables
-
35 minMain dishfresh pumpkin, Red onion, garlic, unsalted butter, ras el hanout spices melange, raisins, tap water, chickpeas in pot, traditional olive oil, falafel Balls, pita bread, head of iceberg lettuce,pita bread with pompoentajine and falafel
-
35 minMain dishsteaks of beef fillet, Chestnut mushroom, half-sweet, cooking cream, soy sauce, butter, olive oil,tenderloin with madeira mushrooms
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it