Filter
Reset
Sort ByRelevance
Katie_C_S
Salad with penne rigate, pear and pancetta
Salad for the gourmet of pasta, pancetta, pear, walnut, Pecorino, dried tomato and basil.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cook the pasta 'al dente' according to the instructions on the package.
-
In the meantime, heat a frying pan without oil or butter and fry the pancetta in parts until golden brown and crispy. Drain on kitchen paper.
-
Peel the pears, cut into parts and remove the core.
-
Chop the walnuts coarsely and cut the Pecorino into cubes of 1 cm. Let the tomatoes drain and collect 3 tbsp (per 4 persons) of the oil. Cut the tomatoes coarsely.
-
Drain the pasta, let it drain, mix the oil from the pot of tomatoes through it and allow to cool slightly.
-
Mix the pear, walnuts, Pecorino and tomatoes. Season with pepper and salt.
-
Crumble the pancetta above it. Tear the leaves of the basil into pieces and divide.
Blogs that might be interesting
-
20 minSide dishSpaghetti, Red onion, lemon, Cherry tomatoes, unroasted almonds, fresh parsley, mild olive oil fry / roast, pesto rosso, shrimps, arugula,spaghetti with almond tomato pesto, lemon and shrimps
-
10 minSide dishmango, fresh mint, creme fraiche, caster sugar,fresh manga dip
-
30 minSide dishshallot, garlic, traditional olive oil, ripe tomato, paprika, fresh basil, vegetable stock of tablet,Tomato soup with basil
-
10 minSide dishGreek yoghurt, cucumber, fresh dill,thick yogurt with cucumber and dill
Nutrition
575Calories
Sodium33% DV800mg
Fat52% DV34g
Protein38% DV19g
Carbs15% DV46g
Fiber16% DV4g
Loved it