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Add a photoRaciónes: 4
Ingredientes
- 6 ounce pasta bows, flochetti,farfelle, or possibly butterflies
- 2 med Oranges
- 1 Tbsp. Extra virgin olive oil
- 1 tsp White wine vinegar
- 1 med Avocado
- 1/2 ounce pine nuts toasted Salt and freshly grnd Black pepper
Direcciones
- Preparation and Cooking Time: 30 min + 1 hour chilling Calories per serving: 295
- Freezing not recommended
- 1. Cook the pasta in plenty of lightly salted boiling water for 8 -1 0 min or possibly till al dente. Rinse well with cool water and drain thoroughly.
- Place in a salad bowl.
- 2. Peel the oranges, carefully removing all the pith. Segment the oranges over a bowl to catch the juices and add in the segments to the pasta.
- 3. Mix the oil and wine vinegar with the reservedorange juice and season with salt and pepper. Carefully spoon the dressinginto the pasta, stirring gently to coat. Cover and chill for 1 hourto allow the flavours to develop.
- 4. just before serving, peel, quarter and thickly slice the avocado and gently fold it into the pasta. Sprinkle withthe toasted pine kernels and serve immediately.
- Cook's note: Sprinkle the sliced avocado with lemon juice to prevent it turning brown.
- Optional
- Variations: Replace the pine kernels with 2 Tbsp. of bacon bits.
- Thiswill reduce the Optional Calories to 45 per serving and make it unsuitablefor vegetarians. Try substituting the extra virgin olive oil with hazelnut or possibly walnut oilto add in a subtle nutty flavour to the dressing.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 80g | |
| Recipe makes 4 servings | |
| Calories 111 | |
| Calories from Fat 79 | 71% |
| Total Fat 8.96g | 11% |
| Saturated Fat 1.14g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 225mg | 6% |
| Total Carbs 8.11g | 2% |
| Dietary Fiber 2.9g | 10% |
| Sugars 4.73g | 3% |
| Protein 1.32g | 2% |
