Mini Penne

Salade froide de Mini Penne à la grecque, menthe fraîche feta pastèque

Ingrédients

2
15min
  • 50g Watermelon
  • 50g cubed feta
  • 100g Panzani Mini Penne
  • 10g fresh mint
  • 5cl of olive oil
  • 2cl reduced pomegranate juice
  • Salt
  • Freshly ground pepper
pasta

Etapes de préparation

  • 1. Diced the watermelon.
  • 2. Dice the feta.
  • 3. Cook the Mini-Penne in well-salted boiling water.
  • 4. Chop the fresh mint.
  • 5. Season it all once it's good and cold with salt, pepper, olive oil, and the pomegranate reduction.
  • 6. Stir it all together.
  • This recipe is brought to you by Fabrice Giraud, the Head Chef at the Maison Blanche Restaurant in Paris.

Vous aimerez aussi

Fusilli au basilic et parmesan Fusilli
15min
4
Cuisiner
Soupe Alfabeto à la tomate Alfabeto
30min
4
Cuisiner
Vermicelli au chocolat Vermicelli
25min
3
Cuisiner
Penne Rigate aux quatre fromages Penne Rigate
15min
4
Cuisiner