picto-chef
Conchiglie Rigate

Pineapple and crispy bacon Conchiglie Rigate

Ingredients

3
30min
  • 200g of Panzani Conchiglie Rigate
  • 300g pineapple 
  • 180g of sliced smoked bacon (10 slices)
  • 16 cherry tomatoes 
  • 1,5 shallots
  • 2 chilli peppers 
  • 40g of avocado
  • 160g cottage cheese
  • 2g
  • of salt 1
pasta

Preparations steps

  • 1. Cook pasta according to instructions on package.
  • 2. Peel the pineapple and dice it, after having removed the heart.
  • 3. Brown the bacon slices on both sides for 3 minutes altogether. Cut 5 of the slices into thin matchsticks, and the rest of them coarsely.
  • 4. Quarter the tomatoes.
  • 5. Slice the chilli pepper and shallot into thin strips
  • 6. Dice the avocado and add a dash of lemon, to keep it from turning black.
  • 7. Mix the pasta in with the various components of the filling.
  • 8. Finely chop the basil and add it to all the ingredients making up the sauce.
  • 9. Pour the sauce over your pasta salad and gently stir together.
  • 10. Enjoy the salad warm or at room temperature.

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