10–12 cherry tomatoes (red and yellow if available), halved
50 g crumbled fresh cheese or feta
A handful of fresh arugula
Fresh parsley, chopped (optional)
Extra virgin olive oil
Salt and black pepper to taste
(Optional: a few drops of lemon juice over the avocado to prevent oxidation)
Preparation:
Cook the red lentil pasta according to the package instructions (approximately 6–8 minutes). Drain and rinse under cold water to stop the cooking process. Set aside.
Prepare the base: in a large plate or bowl, arrange a layer of arugula.
Add the cooled pasta on top, distributing it evenly.
Add the cherry tomatoes, sliced avocado, and crumble the cheese over the top.
Dress with a drizzle of olive oil, salt, pepper and, if desired, a touch of lemon juice.
Garnish with chopped fresh parsley and serve immediately or refrigerate until serving.
Recipe in collaboration withCome con Lara (Lara Mónaco)
