zoom Ditaloni, fig & Gorgonzola salad
  • Print A4 A5
    • Close

    Save to your scrapbook

    Ditaloni, fig & Gorgonzola salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Ditaloni, fig & Gorgonzola salad

    • 1 of your 5 a day
    • Preparation time: 10 minutes
    • Cooking time: 12 minutes
    • Total time: 22 minutes 25 minutes

    Serves: 2

    Ingredients

    75g Waitrose 1 Ditaloni Rigati Tiny Ridged Pasta Tubes
    10g (about 8) hazelnuts
    90g pack wild rocket
    140g pack fresh figs, sliced
    30g Waitrose 1 Gorgonzola DOP Piccante, cubed
    3 tbsp Waitrose Italian Balsamic & Olive Oil Dressing

    Method

    1. Cook the pasta according to the pack instructions. Heat a dry pan and toast the hazelnuts for 5 minutes, or until the skins are starting to crackle. Cool, then very roughly chop.

    2. Drain the pasta, then cool for a few moments under the cold tap and drain again. Toss with the nuts, rocket, figs, cheese and dressing, then serve straightaway.
     

    Your recipe note

    Edit your recipe note

    Cook’s tipTry topping a Waitrose Stone Baked Pizza Base with the cheese, and bake until melting. Add the figs, rocket and a drizzle of dressing.

    Comments

    Average user rating

    0 stars

    Glossary