Farfalle
Salade de Farfalle aux courgettes, feta et pignons
-
400g Panzani Farfalle
-
2 courgettes
-
400g of feta
-
100g of pine nuts
-
10cl of olive oil
-
Herbs de Provence
-
Salt and freshly ground pepper
-
1. Cook the Farfalle for 11 minutes in a large amount of salted boiling water with a tablespoon of olive oil. Drain.
-
2. While doing this, grill the pine nuts in an oiled frying pan. Keep them to one side.
-
3. Cut up the courgettes into mini cubes and fry them in the pan too. Keep them to one side.
-
4. Mix the pasta with the courgettes and the pine nuts. Add the cubes of feta after having rolled them in herbs de Provence beforehand.
-
5. Add a small dash of olive oil and season with salt and pepper. Serve cold.
Vous aimerez aussi
Macaroni aux brocolis, sauce vin rouge et anchois
Macaroni
Cuisiner
Lasagne au poulet fumé, aubergines et bananes frites
Lasagne
Cuisiner
Mini Penne au poulet et pesto
Penne Rigate
Cuisiner
Salade de Macaroni au fenouil et au salami
Macaroni
Cuisiner