Source: nephrocare.it

Presentation

First course based on tagliatelle, mozzarella, olives, rocket seasoned with pesto, balsamic vinegar, extra virgin olive oil, basil, salt and pepper

Ingredients
Serves 4

Salad

• 200 g green tagliatelle (about 7 oz / 0.44 lb)
• 200 g tomatoes (preferably cherry tomatoes) (about 7 oz / 1½ cups)
• 125 g mozzarella (20% fat) (about 4.4 oz)
• 6 black olives
• ¾ bunch arugula (rocket)

Dressing

• 3 tablespoons pesto (about 45 g / 1.6 oz)
• 1½ tablespoons balsamic vinegar (about 22 ml / 0.75 fl oz)
• 3 tablespoons extra-virgin olive oil (about 45 ml / 1.5 fl oz)
• ½ bunch fresh basil
• Salt, to taste
• Black pepper, to taste

Method

Boil the pasta al dente according to the instructions on the package

Drain the pasta

Let it cool and pour it into a salad bowl.

Wash the tomatoes, remove the stems and seeds, if necessary, and cut them into slices. Cut the mozzarella into cubes.

Wash the rocket, spin dry and remove the hard stems.

Cut the arugula into strips.

Add the tomatoes, mozzarella and rocket to the pasta and mix well.

For the dressing, mix the pesto, olive oil and vinegar

If necessary, add a pinch of salt and pepper.

Serve with grilled meat, but also on its own with a baguette.

Allergens

Balsamic vinegar: may contain sulfites

Basil: possible cross-reaction in case of allergy to parietaria or spices

Mozzarella: milk allergens

Extra virgin olive oil: unusual allergy; intolerance not described

Olives: olive allergy is very rare: a case described in Spain

Pepper: possible cross-reactivity in case of intolerance to spices

Pesto: contains cheese and pine nuts. Check other ingredients

Arugula: possible individual intolerance

Pasta: contains gluten from cereals included in EU Regulation 1169/2011

Protein-free pasta: made from gluten-free flours

Notes

To be prepared and handled under strict hygienic conditions.

The ingredients of the dish bring the following benefits:

Balsamic vinegar: it is rich in grape polyphenols which make it an antioxidant food capable of strengthening the immune system, fighting the harmful action of free radicals, but also keeping blood sugar levels under control thanks to the presence of acetic acid and reducing blood pressure.

Basil: rich in carotenoids that support the immune system and due to the content of mineral salts, vitamins and antioxidants acts to protect the cardiovascular system and the functioning of the liver

Buffalo mozzarella: one of the few cheeses that can be included in a low-calorie diet (if not seasoned with oil), low-sodium (therefore against hypertension) and against hypercholesterolemia. Also rich in lactic flora.

Extra virgin olive oil: source of Vitamin E that protects the immune system from harmful fatty acids

Olive: source of Vitamin E that protects the immune system from harmful fatty acids. Useful for liver function for the supply of omega 3 and 6 fatty acids

Pepper: contains piperine, a powerful antioxidant; improves insulin sensitivity by reducing cholesterol levels and activating metabolism. Recommended for people with cardiovascular problems.

Arugula: salad source of carotenoids, chlorophyll and Vitamin E that protect the immune system from harmful fatty acids and mineral salts, vitamins and antioxidants that act to protect the cardiovascular system; also suitable for nephropathic patients

Pasta: if produced with wholemeal flour, which provides zinc, an element favorable to the proper functioning of the immune system; also suitable for nephropathic patients:

Protein-free pasta: containing protein in quantities not exceeding 1%, suitable for nephropathic patients

Safety / Intended use

Product also intended for subjects with:

• Constipation
• Nausea and vomiting
• Mucositis only in the case of pasta and vegetables that are very cooked and tender

In case of Dysphagia (problems with chewing and swallowing) administer only if cut into small, soft pieces.

Not recommended in case of:

• Diarrhea