Pasta salad with egg cress cream

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Put the noodles in plenty of boiling salted water and boil them for about 8 minutes until they are bubbling. Pour onto a sieve, quench under cold water and let it cool down. Pierce the eggs, put them in plenty of boiling water and boil them for 10 minutes until hard. Quench eggs under cold water and let them cool down. Roast sunflower seeds in a pan without fat, take them out immediately and let them cool down as well.

2. 2

   Clean and wash the radishes and celery and cut them into thin slices, except for 1 radish for garnishing. Cut the cheese into strips. Peel and finely dice onions. Mix salad cream, yoghurt, milk and diced onions. Add 1 1/2 beds of cress and season to taste with vinegar, salt and pepper. Fold the pasta, celery, radishes and cheese into the sauce, cover and leave to stand for at least 1 hour. Clean and wash the salad, drain well and cut into strips. Peel the eggs and cut into slices (sixths). Add lettuce, eggs and sunflower seeds to the salad and season again with salt, pepper and possibly a little vinegar.

3. 3

   Add 1 1/2 beds of cress and season to taste with vinegar, salt and pepper. Fold the pasta, celery, radishes and cheese into the sauce, cover and leave to stand for at least 1 hour. Clean and wash the salad, drain well and cut into strips. Peel the eggs and cut into slices (sixths). Add lettuce, eggs and sunflower seeds to the salad and season again with salt, pepper and possibly a little vinegar. Arrange salad in a large bowl, garnish with radishes and sprinkle with remaining cress

4. 4

   With 10 people:

Nutrition Facts

KCAL
570 kcal

CARBS
44 g

FATS
32 g

PROTEINS
28 g