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Ditaloni, fig & Gorgonzola salad
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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
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.
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.
Typical values per serving:
This recipe was first published in August 2018.