ingredients

240 g pasta "penne rigate"
40 g of flaked almonds
200 g of cucumber
300 g cherry tomatoes
300 g goat's creamy goat's milk
2 tbsp. to s. of sherry vinegar
4 tbsp. to s. olive oil
2 tbsp. to s. water
1 bunch of chives
salt pepper

Steps

Step 1

Cook 240 g pasta "penne rigate" (striped feathers) the time indicated on the package to obtain al dente (a little firm); drain, cool in the colander under the tap. Blend 40 g slivered almonds over medium heat in a fat-free pan.

2ND STEP

STEP 3

Mix 2 tbsp. to s. of sherry vinegar, 4 tbsp. to s. of olive oil, 2 tbsp. to s. of water, 1 bunch of chives, salt, pepper. Mingle with salad.