Dinner salads with pasta or groats command a good price. You can prepare them with everything you have in your kitchen, pack them, safely take them to work and easily reheat them. Every day you can enjoy a new dish. This kind of salad is an excellent alternative to a hot supper. Parents whose children train intensively (and after training instead of "Hello" ask "What can I eat?) should appreciate them.

Today I would like to share with you the recipe for a salad with penne and snap peas.
These inconspicuous pods don't take long to cook, and they are light, crunchy and look beautiful on your plate.

Ingredients (for 2 people)
100g of penne
1 clove of garlic
chili pepper
100g of snap peas
a piece of courgette
a couple of cherry tomatoes
a fistful of cashew nuts
2 tablespoons of chopped parsley
2 tablespoons of Parmesan
2 tablespoons of olive oil
salt and pepper

Boil the pasta al dente. Slice the garlic and chili pepper and fry them in olive oil. Add the sliced courgette and fry for 5 minutes. Add the snap peas and fry for 5 minutes. Add the cherry tomatoes and fry for 2 minutes until the tomatoes start to split. Add the chopped parsley. Spice them up with salt and pepper and stir. Serve with the roast cashew nuts and Parmesan.

Enjoy your meal!

Try also
Caprese salad for dinner
Wholemeal pasta with courgette and goat cheese
Swift penne with tomato sauce with chickpeas