Snijd de asperges fijn en houd de aspergepunten apart. Verwarm de saus volgens de instructies op de verpakking en hou ze warm in een bain-marie.
Verwarm de Tortelloni 3 minuten in licht gezouten kokend water.
Verdeel de pasta in een beker en giet de saus erover. Werk af met de fijn
gesneden asperges, aspergepunten, doperwten, pompoenpitten en roze
peperkorrels.
Mediterranean conchigliette salad – tray
Mediterranean conchigliette salad – tray

Ingredients
- Conchigliette (A39) – 250 g
- Cucumber – 25 g
- Pitted black olives – 6 pcs.
- Bruschetta Mix Grand’Oliva -2 tbsp.
- Garlic paste – 1/2 tsp.
- Olive oil – 1/2 tbsp
- White wine vinegar – 2 tsp
- Chopped flat-leaf parsley – 1 pinch
- Salt and pepper
Preparation
- Arrange the pasta in a perforated GN and heat them for 1 minute at 100°C with 100% steam.
- Place the GN in a cold room to cool the pasta.
- Chop the olives, deseed the cucumber and cut it into brunoise.
- In a bowl, mix the garlic paste, white wine vinegar and olive oil. Season to taste.
- Once cooled, mix the pasta with the vegetables and vinaigrette, and add the flat-leaf parsley at the end.
- Arrange the pasta salad in trays and close them with a lid or film.