Summary

Ingredients

• 500 g pasta
• 5 mushrooms, brown
• 8 radishes
• 4 spring onion (s)
• 2 carrot (s)
• 1 cup frozen peas
• 2 packs mini mozzarella
• 200 g Gouda
• 0.5 ½ box cress
• 250 g sour cream
• milk
• 40 g herbs, e.. TK-8 herb mixture
• 1 tablespoon herb vinegar
• salt and pepper

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Instructions

1. Boil the pasta and cook the frozen peas according to the instructions on the package. Wash and clean vegetables.
2. Cut the carrots into small cubes, then cook until al dente. Cut the mushrooms into thin slices, halve them again if necessary. Cut the spring onions into thin rings and the radishes into small sticks. Halve the mozzarella balls and dice the Gouda.
3. Prepare a dressing from the remaining ingredients and mix with the salad ingredients. Finally fold in the washed cress.