Cheese Pasta Salad

Ingredients

• 2 tbsp hazelnut flakes
• 2 carrots
• 1 yellow bell pepper
• 1 bulb fennel
• 1 onion
• 1 tbsp Olive Oil
• 60 ml apple juice
• 1 tsp agave syrup
• 200 g penne
• Salt
• 2 handfuls arugula (about 130 g)
• 1 lemon (juice)
• 2 tbsp white balsamic vinegar
• Cayenne pepper
• 80 g black olives (pitted)
• 60 g reduced-fat sheep cheese (9%)

Instructions

1. 1.

   Roast the nuts in a dry pan for a short time, then remove from heat and let cool.

2. 2.

   Peel the carrots and cut into thin sticks. Wash the pepper, halve it, remove seeds and white membranes, then slice into thin strips. Wash, trim, and cut the fennel into thin strips. Peel and dice the onion. Heat oil in a non-stick pan and sauté the onion until translucent. Add carrots and fennel, cook briefly, then deglaze with apple juice and drizzle agave syrup. Cover and simmer over low heat for 5-6 minutes until al dente; add pepper in the last 2 minutes.

3. 3.

   Meanwhile, cook the pasta in boiling salted water until al dente. Drain and rinse with cold water.

4. 4.

   Wash, dry, and spin the arugula. Combine pasta with vegetables. Season with lemon juice, balsamic vinegar, and cayenne pepper. Drain olives and cube the cheese. Mix everything together with arugula and adjust seasoning. Sprinkle hazelnuts on top.

5. 5.

   Serve immediately or pack in a large jar for picnics or lunch breaks.