68
1.
Cook the pasta
according to the instructions on the packet (approx. 10 minutes).
Drain and rinse under the cold tap. Transfer to a mixing bowl and sprinkle with
olive oil and freshly-squeezed lemon juice.
2.
Set aside in the fridge
for at least an hour.
3.
After 30 minutes,
chop the parsley and basil in the mini bowl. Add to the pasta
and return to the fridge.
4.
Wash and peel the vegetables.
Grate the carrots and courgettes in the midi
bowl with the julienne disc or, failing that, the 4mm grater disc. Set aside.
5.
Replace the grater/julienne disc
with the 2mm slicing disc. Slice the radishes,
stacking them vertically in the feed tube before switching the processor on. Set
aside.
6.
Keep all these vegetables
in a bowl of cold water in the fridge so that they
retain their full crunchiness.
7.
Slice the onions and red peppers
with the 2mm slicing disc and put them in
their own container in the fridge.
8.
Just before serving,
drain the vegetables thoroughly and add them to the
pasta, together with the onion and red pepper.
9.
Season
according to taste.
Crunchy veg
and pasta salad
SERVES
2
4-6
6-8
8 +
FOOD PROCESSOR
3200
3200
4200
5200/Patissier
PREPARATION
15 min
15 min
20 min
20 min
RESTING
1 hr
1 hr
1 hr
1 hr
COOKING
10 min
10 min
10 min
10 min
Penne pasta
170g
325g
500g
700g
Pink radishes
3
6
8
12
Carrots
½
1
1
2
Red peppers
½
1
1
2
Red onions
½
1
1
2
Lemons
½
1
1
2
Sprigs basil
½
1
1
2
Sprigs flat-leaved parsley
½
1
1
2
Olive oil
1
2
4
6
Salt & pepper
35ml
65ml
100ml
125ml
STARTERS
R4
E2
Summary of Contents for Ma Cuisine CS 5200
Page 5: ...5...
Page 27: ...27 Sauces Appetisers...
Page 33: ...33...
Page 37: ...Bread Baking...
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Page 57: ...Soups...
Page 63: ...63...
Page 65: ...Starters...
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Page 75: ...Vegetables...
Page 81: ...Fish...
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Page 89: ...Meat...
Page 97: ...Desserts...
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Page 119: ...Cocktails...
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