Conchiglie Rigate
Conchiglie Rigate à l'ananas et lard croustillant
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200g of Panzani Conchiglie Rigate
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300g pineapple
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180g of sliced smoked bacon (10 slices)
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16 cherry tomatoes
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1,5 shallots
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2 chilli peppers
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40g of avocado
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160g cottage cheese
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2g
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1. Cook pasta according to instructions on package.
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2. Peel the pineapple and dice it, after having removed the heart.
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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.
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4. Quarter the tomatoes.
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5. Slice the chilli pepper and shallot into thin strips
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6. Dice the avocado and add a dash of lemon, to keep it from turning black.
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7. Mix the pasta in with the various components of the filling.
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8. Finely chop the basil and add it to all the ingredients making up the sauce.
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9. Pour the sauce over your pasta salad and gently stir together.
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10. Enjoy the salad warm or at room temperature.
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