Italian pasta and walnut salad

45 min
Suitable for vegetarians
Type of dish: Salads, Pasta
Temperature: Cold
Seasonal period: All year
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Roquefort cheese 0.013 kg
Walnut 0.05 kg
Lettuce 0.5 ud
Grated carrot 0.15 kg
Eggs 1.25 ud
Three colour pasta bows 0.225 kg
Bechamel (roux 40x40) for sauces 0.2 l
See Recipe
Sterilised milk 0.2 l
Margarine 0.008 kg
Plain flour 0.008 kg
Ground white pepper 0.0 g
Ground nutmeg 0.0 g
Table salt 1.0 g
Elaboration

For this recipe, the following elaborations are needed:

  • Boil the pasta, cool and add oil.
  • Make a beshamel of 40 g and dissolve in it the roquefort cheese.
  • Boil the eggs and chop them into quarters. 
  • Clean and chop the lettuce.

SET UP

  • Make a crown with the lettuce leaving the centre of the plate free.
  • On the side place the egg and the grated carrot.
  • In the centre of the plate place the pasta and the sauce with the roquefort.
  • Place some peeled walnuts on top. 
Nutritional information (1 portion)
Energy
320.11
kcal
Carbohydrates
37.47
g
Proteins
11.12
g
Lipids
13.19
g
Fiber 3.57 g
Saturates 3.11 g
Monounsaturated fatty acids 3.13 g
Polyunsaturated fatty acids 5.24 g
Cholesterol 80.36 mg
Calcium 113.96 mg
Iron 1.69 mg
Zinc 1.26 mg
Vitamin A 524.64 ug
Vitamin C 4.67 g
Folic acid 33.73 ug
Salt (Sodium) 1057.62 mg
Sugars 5.83 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.