Pasta salad with zucchini and pine nuts

Pasta salad with  zucchini and pine nuts

 

500g (1lb) farfalle
1kg (2lb) zucchini
20 dried tomatoes in oil
2 red onions
1 bunch of basil 
3/4 soy cream 
3T pine nuts
2 garlic cloves
salt and pepper

 

Cook pasta according to package and drain. Put in a large bowl.

Dice onions finely, grate zucchini. In a pan heat 2T of the tomato oil and cook onions until glossy. Add zucchini and pressed garlic. Cook for 5 minutes.

Put zucchini-mixture into the pasta bowl.

In a dry pan roast pine nuts. Add to the pasta along with the chopped basil and the dices tomatoes.

Pour cream in bowl and mix well. Season with salt and pepper.

Chill at least for 2 hours before serving.

 

 

Nut-crusted parsnips

 

 Nut-crusted parsnips

6 parsnips
1T oil
3T margarine
2 cups vegetable broth
1/2 cup hazelnuts, chopped
4T breadcrumbs
salt
nutmeg

 

Peel and slice the parsnips. In a large pot heat the oil, add parsnips and let cook for 3 minutes.

 

Add broth and cook for 10 minutes. Drain.

Grease a small oven-proof form and put parsnip slices in it. Season with salt and nutmeg.

Mix nuts and breadcrumbs.

 

  Melt margarine in a small pot and blend with the nut-mixture.

Preheat oven to 375 degrees. Arrange nut-mix on top of the parsnips. Bake for 5 minutes. Serve.