Mediterranean ribbon noodles with vegetables and walnuts
easy
40 mins
40 mins
Ingredients
- 1 small red pepper
- 1 medium-sized carrot
- 3 Shallots
- 30 g Walnut kernels
- 250 g cherry tomatoes
- 1 small stick of leek (leek)
- 2 Garlic cloves
- 4 Stem(s) Marjoram
- 4 Stem(s) Thyme
- 2 Branches of rosemary
- 300 g wide ribbon noodles
- 2 Chicken fillets (approx. 120 g each)
- 3 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1/2 Avocado
- 30 g Parmesan cheese
Directions
- 1
Clean, wash and cut the peppers into strips. Peel and wash the carrot and cut it diagonally into thin slices. Peel and slice shallots. Roast the walnuts in a pan without fat, take them out and chop them roughly.
- 2
Wash the tomatoes and grate them dry. Clean, wash and cut the leek into rings. Blanch leek in boiling salted water for 1-2 minutes, drain and rinse with cold water. Peel garlic and cut into slices.
- 3
Wash the herbs, dab dry and remove leaves or needles. Roughly chop the herbs. Prepare pasta in boiling salted water according to package instructions. Wash chicken fillets, dab dry and cut strips.
- 4
Heat 2 tablespoons of oil in a pan and fry the chicken strips for about 3 minutes, season with salt and pepper. Take them out. Heat 1 tablespoon of oil in a frying pan and sauté the carrot and pepper over a medium heat for 4-5 minutes.
- 5
Remove the avocado flesh from the skin with a spoon and cut into slices. Add garlic, shallots and tomatoes. After about 3 minutes add leek, herbs and chicken strips and season with salt and pepper.
- 6
Drain the pasta and put it in a bowl. Add avocado, walnuts and vegetables and mix. Arrange on 4 plates and garnish with Parmesan shavings.
Nutrition Facts
590 kcal
65 g
23 g
29 g
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