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Katie_C_S
Salad with penne rigate, pear and pancetta
Salad for the gourmet of pasta, pancetta, pear, walnut, Pecorino, dried tomato and basil.
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Ingredients
Directions
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Cook the pasta 'al dente' according to the instructions on the package.
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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.
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Peel the pears, cut into parts and remove the core.
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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.
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Drain the pasta, let it drain, mix the oil from the pot of tomatoes through it and allow to cool slightly.
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Mix the pear, walnuts, Pecorino and tomatoes. Season with pepper and salt.
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Crumble the pancetta above it. Tear the leaves of the basil into pieces and divide.
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Nutrition
575Calories
Sodium33% DV800mg
Fat52% DV34g
Protein38% DV19g
Carbs15% DV46g
Fiber16% DV4g
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