GREEN SALAD WITH PASTA, FRUIT, AND CREAMY HAZELNUT DRESSING

INGREDIENTS

For the pasta

• 200 g of Elbows 4 La Moderna®
• 2 teaspoons of olive oil
• 2 teaspoons of grated ginger
• 400 g of butter lettuce hearts
• 1 small red apple, sliced
• 1 small yellow apple, sliced
• 1 small green pear, sliced
• 1 small brown pear, sliced
• 1 cup of garlic croutons
• Salt and pepper to taste

For the dressing

• 1 cup of cream
• 1/2 cup of toasted and chopped hazelnuts
• 4 tablespoons to serve
• 1 roasted garlic clove
• 1 teaspoon of chives
• Salt and pepper to taste

INSTRUCTIONS

For the pasta

1. Cook the pasta according to the package instructions.
2. Drain and set aside.
3. Once the pasta is warm, place it in a bowl and add the olive oil and ginger, season with salt and pepper.
4. Set aside.
5. Place the butter lettuce hearts in the salad bowl, arrange the fruit slices and croutons.

For the dressing

1. Blend the cream with the toasted hazelnuts and garlic, season to taste.
2. Finally, add the chopped chives and serve.
3. Serve accompanied by the hazelnut dressing.