68
1. Cook the pasta according to the instructions on the packet (approx. 10 minutes).
Drain and rinse under the cold tap. Transfer to a mixing bowl and sprinkle with
olive oil and freshly-squeezed lemon juice.
2. Set aside in the fridge for at least an hour.
3. After 30 minutes, chop the parsley and basil in the mini bowl. Add to the pasta
and return to the fridge.
4. Wash and peel the vegetables. Grate the carrots and courgettes in the midi
bowl with the julienne disc or, failing that, the 4mm grater disc. Set aside.
5. Replace the grater/julienne disc with the 2mm slicing disc. Slice the radishes,
stacking them vertically in the feed tube before switching the processor on. Set
aside.
6. Keep all these vegetables in a bowl of cold water in the fridge so that they
retain their full crunchiness.
7. Slice the onions and red peppers with the 2mm slicing disc and put them in
their own container in the fridge.
8. Just before serving, drain the vegetables thoroughly and add them to the
pasta, together with the onion and red pepper.
9. Season according to taste.
Crunchy veg
and pasta salad
SERVES 2 4-6 6-8 8 +
FOOD PROCESSOR
3200 3200 4200 5200/Patissier
PREPARATION 15 min 15 min 20 min 20 min
RESTING 1 hr 1 hr 1 hr 1 hr
COOKING 10 min 10 min 10 min 10 min
Penne pasta
170g 325g 500g 700g
Pink radishes
3 6 8 12
Carrots
½ 1 1 2
Red peppers
½ 1 1 2
Red onions
½ 1 1 2
Lemons
½ 1 1 2
Sprigs basil
½ 1 1 2
Sprigs flat-leaved parsley
½ 1 1 2
Olive oil
1 2 4 6
Salt & pepper
35ml 65ml 100ml 125ml
STARTERS
R4
E2
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