Warm whole wheat rigatoni salad
with avocado, red pepper, grana padano and peanuts
A very nutritious and quick salad. Our homemade fresh herb oil gives a special touch to the pasta and combines perfectly with the peanuts and vegetables. The salad is finished with an agave balsamic dressing.
-
Nice and quick!
Preparation time:
30 min.
Difficulty level:
Easy
Allergens:
milk, wheat, peanut, gluten
Utensils:
Ingredients
Whole wheat rigatoni pasta
Fresh herb oil
Red pepper
Grana padano cheese
Avocado
Mix of green leaves
Agave balsamic dressing
Peeled peanuts
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
3937
941
50
12
102
10
18
27
22
207
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Boil plenty of water in a pot and add salt to taste. Once the water boils, cook the pasta for 8 minutes or until it has your desired taste. Drain the water and cool the pasta with tap water. Set aside.
2.
Wash the vegetables. Finely chop the pepper. Peel the avocado and cut it into small cubes. Chop the green leaves. Cut the peanuts in half. Make shavings of the cheese with a vegetable peeler or grate it.
3.
Heat the herb oil in a frying pan and sauté the peanuts and pasta for a few seconds.
4.