Alnavit Organic Wholemeal Farfalle, gluten free, 250 g: Unit: 250 g

Preparation

Bring one litre of water to the boil for every 100 g of pasta. Add 1 teaspoon of salt and the pasta, stir occasionally and cook for 12-15 minutes. 

Tip: Rinse the pasta briefly with cold water after cooking.

Recipe suggestion:

Italian pasta salad (for 2 people)

250 g wholemeal farfalle

150 g cherry tomatoes

125 g mozzarella

1/2 jar of sun-dried tomatoes in oil

1 tbsp olive oil

1-2 tbsp balsamic vinegar

1/2 tsp medium-hot mustard

1 clove of garlic

salt and pepper

50 g rocket

30 g parmesan

20 g pine nuts

It's that simple:

Cook the farfalle according to the packet instructions until al dente, then rinse in cold water. Chop the cherry tomatoes, mozzarella and sun-dried tomatoes. Mix the dressing with olive oil, 2 tbsp of the sun-dried tomatoes, balsamic vinegar, mustard and finely chopped garlic clove and season with salt and pepper. Serve with rocket, grated Parmesan and pan-fried pine nuts.