Galatina pasta salad

Ingredients for 3 servings:

• 300 g spiral noodles
• 1 small can of kidney beans
• 2 m.-large clementine(s)
• 250 g mushrooms
• 150 g green olives without stones
• 15 g almond flakes
• 150 g sugar
• 10 g mustard, medium hot (about 2 tbsp)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

A sweet holiday memory from Italy

In a sufficiently large pot, cook the pasta in plenty of salted water according to the package instructions. Then drain the pasta in a sieve, remove the seeds, and let it cool completely. Peel and deseed the clementines and dice them. Clean and dice the mushrooms. Chop the olives in a blender. Rinse the kidney beans briefly under running water and let them drain. Weigh the flaked almonds and mustard and set them aside. Briefly clean and dry the pasta pot, and then return them to the stove. Heat the pot and add the sugar; melt until dark yellow. Carefully add the olives, kidney beans, clementines, and mushrooms to the sugar mixture and simmer for about 3 minutes, stirring constantly. Reduce the heat. The sugar mixture must be completely combined with the other ingredients. Now mix in the almonds and mustard. Remove the pot from the heat and mix in the drained spiral pasta. This pasta salad can be eaten hot or cold. It’s perfect as a starter or as a main course.