Recipes
Lunch
Pasta Salad with Mange-Tout and Beemster Classic
Ingredients (for 2 persons)
- 300 grams pasta (penne)
- 300 grams mange-tout
- Ca. 50 grams flaked almonds
- 1 red chilli
- 12 basil leaves
- 200 grams Beemster Classic
- 100 ml Caesar dressing
Preparation
Put the pasta in the pan. Boil 1½ - 2 litres of water, pour it on top of the pasta, stir, and bring back to the boil. Cook the pasta until al dente. String the mange-tout and add to the pasta 5 minutes before it is done. Pour the pasta and the mange-tout in a colander and rinse with cold water. In a dry frying pan, roast the flaked almonds until golden-brown, shaking them occasionally. Cool on a piece of kitchen paper. Halve the chilli, remove the seeds and the membranes, and cut half of it into narrow strips. Stack the basil leaves and cut to shreds. Cut the Beemster Classic into thick strips. Mix the Caesar dressing through the pasta with the mange-tout and mix the almonds, chilli, basil and Beemster in at the last moment.