Pasta salad with avocado dip

Name: Pasta salad with avocado dip
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 250 g Noodles (e.g. penne); 7-10 Tbsp salt, white pepper; 1 can(s) (425 ml) Corn grains; 3-4 (approx. 300 g) Carrots; 1 collar Spring onions; 2 TABLESPOONS Sunflower seeds; 2 TABLESPOONS Oil; 1 TABLESPOON Honey; 2 TABLESPOONS Fruit vinegar; 1 medium onion; 1 Garlic clove; 1 (approx. 300 g) ripe avocado; 2-3 TABLESPOONS Lemon juice

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

250 g Noodles (e.g. penne)
7-10 Tbsp salt, white pepper
1 can(s) (425 ml) Corn grains
3-4 (approx. 300 g) Carrots
1 collar Spring onions
2 TABLESPOONS Sunflower seeds
2 TABLESPOONS Oil
1 TABLESPOON Honey
2 TABLESPOONS Fruit vinegar
1 medium onion
1 Garlic clove
1 (approx. 300 g) ripe avocado
2-3 TABLESPOONS Lemon juice

Directions

1
Cook the pasta in salted water for 10-12 minutes. Drain, quench if necessary
2
Drain the corn. Clean, wash and chop the carrots and spring onions. Suns
3
roast flower seeds without fat
4
Fry the carrots in hot oil. Add about 6 tablespoons of water, honey and vinegar. Simmer for about 3 minutes. Steam spring onions briefly. Mix with noodles and corn, season. Let cool off
5
Peel and chop onion and garlic. Cut the avocado in half, remove the seeds and the flesh. Puree with onion, garlic and lemon juice. Season to taste with salt and pepper. Serve everything
6
Drink: apple spritzer