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

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

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.

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.

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.

Not included: olive oil, salt, pepper

Instructions

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.

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.

Heat the herb oil in a frying pan and sauté the peanuts and pasta for a few seconds.

Place the pasta in a bowl and add the vegetables and salad dressing. Season to taste and mix it well. Serve with the cheese shavings.

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

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.

Not included: olive oil, salt, pepper

Instructions

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.

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.

Heat the herb oil in a frying pan and sauté the peanuts and pasta for a few seconds.

Place the pasta in a bowl and add the vegetables and salad dressing. Season to taste and mix it well. Serve with the cheese shavings.

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

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