Conchiglie Rigate
Conchiglie Rigate à l'ananas et lard croustillant
-
200g of Panzani Conchiglie Rigate
-
300g pineapple
-
180g of sliced smoked bacon (10 slices)
-
16 cherry tomatoes
-
1,5 shallots
-
2 chilli peppers
-
40g of avocado
-
160g cottage cheese
-
2g
-
1. Cook pasta according to instructions on package.
-
2. Peel the pineapple and dice it, after having removed the heart.
-
3. Brown the bacon slices on both sides for 3 minutes altogether. Cut 5 of the slices into thin matchsticks, and the rest of them coarsely.
-
4. Quarter the tomatoes.
-
5. Slice the chilli pepper and shallot into thin strips
-
6. Dice the avocado and add a dash of lemon, to keep it from turning black.
-
7. Mix the pasta in with the various components of the filling.
-
8. Finely chop the basil and add it to all the ingredients making up the sauce.
-
9. Pour the sauce over your pasta salad and gently stir together.
-
10. Enjoy the salad warm or at room temperature.
Vous aimerez aussi
Tagliatelle du sud ouest
Tagliatelle
Cuisiner
Taboulé crabe et avocat
Couscous
Cuisiner
Cannelloni fourrés à la mousse caramel
Cannelloni
Cuisiner
Fusilli au basilic et parmesan
Fusilli
Cuisiner