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Amy Van Siclen
Pasta salad with tomato dressing and grilled parsnip
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Ingredients
Directions
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Preheat the oven to 220 ° C.
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Cut the parsnip into slices of half a cm thick and brush them thinly with olive oil.
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Put them on the baking sheet and roast them in the oven in 10-15 minutes nicely browned and al dente.
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Turn the slices halfway and put the slices of sausage between them.
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In the meantime, cook the farfalle in a pan with plenty of boiling water with a little salt in 10-12 minutes.
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Drain the pasta and stir in the tomato paste with the vinegar and remaining olive oil.
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Halve the cherryto.
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Scoop the peas and let them thaw in 2 minutes.
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Finally, put in the cherry-tree.
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Let the salad cool down until lukewarm.
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Cut the cooked sausage into slices of 1 cm thick.
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Cut the iceberg lettuce into strips.
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Divide the iceberg lettuce over plates and scoop out the pasta salad.
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Place the slices of roasted parsnip around them and the slices of sausage on top.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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