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 dishoil, onion, Thai Red curry pasta, green beans, coconut milk, fish bouillon tablets, raw scallops, Mihoen, mango, fresh basil,thai curry soup with scallops and mango -
20 minMain dishSesame seed, deep-frozen garden beans, noodles, wasabi, oil, spring / forest onion, Spinach,noodles with spinach, sesame and wasabi -
25 minLunchCamembert, flour, egg, bread-crumbs, white bread crumbs, olive oil, garlic, mixed mushroom, balsamic vinegar, red fruit vinegar, mixed leaf lettuce, Red onion, walnut, forest fruit jam, cranberry compote, orange, mustard, port wine, redcurrant juice,meal salad with mushrooms and fried camembert -
20 minMain dishunsalted butter, mushroom melange, fresh haddock fillet, wheat flour, peanut oil, garlic, samphire, lemon juice, capers,bart of olphens haddock with samphire
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it