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Pasta salad with nectarines
30 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 790
  • Fat about 49g
  • Carbohydrates about 71g
  • Protein about 3g
This is needed
This is needed for 4 people
Roasted lemons
  • 0.25 tsp coarse sea salt
  • 1 organic lemon, cut into approx. 2 mm slices, pips removed
  • 3 tbsp olive oil
  • 300 g pasta (e.g. orzo, risoni or bagos)
  • salted water, boiling
  • 3 nectarines, cut into wedges
  • 1 bunch basil, coarsely chopped
  • 400 g cherry tomatoes, halved
  • 2 tbsp sherry vinegar
  • 1 tbsp lemon juice
  • 4 tbsp olive oil
  • 2 tsp liquid honey or pomegranate molasses *
  • salt and pepper to taste
  • 125 g Mozzarellas di bufala (buffalo mozzarella), torn into pieces
  • 50 g rocket
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And that's how it's done
And that's how it's done
Roasted lemons
Place the lemons on a baking tray lined with baking paper, drizzle over the oil and add the salt.
To bake/roast
Approx. 15 mins. in the centre of an oven preheated to 200°C. Remove, leave to cool then chop coarsely.
Cook the pasta in boiling salted water until al dente, rinse in cold water, drain, cool. Mix the nectarines, tomatoes and basil with the pasta and the lemons in a large bowl.
Combine the vinegar, lemon juice, oil and honey, season. Mix 2/3 of the dressing in with the salad.
Sprinkle the mozzarella and rocket over the salad, and drizzle over the remaining dressing.

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