Warm fusilli pasta, fennel and pomegranate salad

Warm fusilli pasta, fennel and pomegranate salad

Preparation time:

Less than 30 Minuti

Nutritional information:

422kcal / per serving

Course:

First course

i

Seasonal dish:

Winter

Enviromental Impact:

Low (0.258kg CO2 eq) i

Fruit and vegetables used together for a dish full of flavour and colours.

Ingredients for 4 portions

  • Fusilli pasta 320 g
  • Fennel with leaves 300 g
  • Apples 2 (300 g)
  • Pomegranate 1 (200 g)
  • Dried oregano 1 tbsp
  • Salt to taste
  • Ginger
  • Extra virgin olive oil (40 g)
  • Juice of 1 lemon 2 tbsp (20 g)
  • White pepper to taste

Preparation

1.

Blend the fennel, extra virgin olive oil and a bit of grated ginger in a blender or food processor. Set aside.

2.

Julienne the apple (unpeeled).

3.

Thinly slice the fennel and put it in a bowl with the pomegranate seeds and apple.

4.

Add a squeeze of lemon juice.

5.

Cook the pasta according to the instructions and mix it into the bowl with the other ingredients.

6.

Mix in the fennel and ginger paste.

Enviromental Impact

Low

Details

Per serving:

0.258kg CO2 equivalent i

Carbon footprint



To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.

Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.