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Pasta salad with tomato dressing and grilled parsnip
 
 
4 ServingsPTM30 min

Pasta salad with tomato dressing and grilled parsnip


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Directions

  1. Preheat the oven to 220 ° C.
  2. Cut the parsnip into slices of half a cm thick and brush them thinly with olive oil.
  3. Put them on the baking sheet and roast them in the oven in 10-15 minutes nicely browned and al dente.
  4. Turn the slices halfway and put the slices of sausage between them.
  5. In the meantime, cook the farfalle in a pan with plenty of boiling water with a little salt in 10-12 minutes.
  6. Drain the pasta and stir in the tomato paste with the vinegar and remaining olive oil.
  7. Halve the cherryto.
  8. Scoop the peas and let them thaw in 2 minutes.
  9. Finally, put in the cherry-tree.
  10. Let the salad cool down until lukewarm.
  11. Cut the cooked sausage into slices of 1 cm thick.
  12. Cut the iceberg lettuce into strips.
  13. Divide the iceberg lettuce over plates and scoop out the pasta salad.
  14. 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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