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Pâtes d’Alsace
With 7 fresh free-range eggs per kilo
of durum wheat semolina- Traditional Pâtes d’Alsace
With 7 fresh free-range eggs per kilo
of durum wheat semolina - 100% durum wheat pasta
From French farms
certified “High Environmental Value" - Com’O Jardin
Pasta with vegetables
and spices range - Our creations
Discover our seasonal pasta
in limited edition
Alsatian Farfalle, Caesar salad style
-
35min
-
Easy
Ingredients
-
250
g de
Farfalle
- 2 chicken breasts
- 3 slices bacon
- 2 salad
- 2 cherry tomatoes
- 30 g de Parmesan shavings
- 3 c.s de roasted hazelnuts
- 2 drizzles olive oil
- salt
- pepper
- 100 g de crème fraîche
- 30 g de Parmesan cheese
- 1 clove garlic
- 2 c.s de capers
- 1 drizzle olive oil
A essayer également avec...
Preparation
Bring a large pot of water to the boil to cook the pasta.
Grill the chicken breasts in a hot frying pan for around 20 minutes with olive oil, salt and pepper.
Meanwhile, cook the pasta for 9 minutes. Rinse under cold running water, drain well and toss with a drizzle of olive oil. Set aside.
When the chicken is cooked, wrap it in aluminum foil and set aside.
Use the same pan to cook the bacon slices for 5 min, then cut into pieces.
Slice the salad, rinse the cherry tomatoes and halve them. Place them in a salad bowl, then add the pasta, bacon and sliced chicken fillets.
In a small bowl, mix the cream, crushed garlic, salt, pepper, Parmesan and capers. Pour over salad and toss to combine.
Sprinkle with Parmesan shavings and crushed toasted hazelnuts.
Find this tasty recipe and many others in the book “Cuisiner les Pâtes Made in France” published by Editions Marie Claire.
Photo credits: Atelier chez Elles
© Valfleuri
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