Pasta al limone with cherry tomatoes
A fresh and balanced post-race meal, which our riders have enjoyed after a day in the saddle at the Vuelta.
Ingredients (serves 1)
- Pasta 100 grams
- Philadelphia light 30 grams
- Parmesan cheese 20 grams
- Lemon juice 10 grams
- Lemon zest 2 grams
- Arugula 50 grams
- Lactose free milk 30 grams
- Cherry tomatoes 100 grams
- Walnuts 10 grams
Equipment
- Cooking pot
- Mixing bowl
Preparation method
- Boil the pasta in a pot
- Cut the cherry tomatoes in half, grate the zest off the lemon, and squeeze the juice out of the lemon.
- Mix the lemon juice, lemon zest, parmesan cheese, milk, philadelphia cheese, walnuts and cherry tomatoes
- Serves the pasta with the mixture and arugula
