top of page

Last of the summer pasta salads!

Tomatoes, peaches and almonds....the perfect combination to round off August. These star ingredients, paired with basil, lemon zest and lots of oil is truly one of the most delicious recipes I've made this summer.


This recipe is extremely easy, brought together in under 10 minutes, paired with our high protein Lentil Tagliatelle to ensure a well-balanced meal.


Ingredienti


Serves 2


You'll need:


1 Pack of Sunny & Luna Lentil Tagliatelle


2 Ripe peaches

200g Cherry tomatoes

50g Flaked almonds

1 Handful of basil

Zest of 1 Lemon

Ricotta (or a vegan cheese alternative)


Salt

Pepper

Olive oil



Preparazione


Slice up the peaches and tomatoes into bite-sized halves or quarters.


Using a dry pan on medium heat, gently toast the almonds ensuring to stir regularly to reduce the chance of burning.


Mix all of these elements in a large bowl with lemon zest, salt, pepper and lots of extra virgin olive oil.


Boil your Sunny & Luna Lentil Tagliatelle in a saucepan for 3-4 minutes.


Rinse in cold water immediately after to cool the pasta down for your salad whilst keeping that al dente texture.


Mix the pasta with all of the toppings, garnish with lots of basil and enjoy!



Comentários


bottom of page