Spring Pasta Salad

Tania Alinka
Recipe for pasta accompanied by seasonal spring vegetables. Delicious and nutritious.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 50 grams unsalted butter
  • 1 clove garlic, chopped
  • 200 grams asparagus, chopped into small pieces
  • 150 grams raw pea, in pod
  • 100 grams spinach
  • 450 grams pasta, of cooked tagliolini or noodles
  • 1 lime juice, and zest
  • 1 handful fresh herbs, spring (mint, basil, dill, and parsley; finely chopped)
  • 1 pinch salt, and freshly ground black pepper
  • 25 grams hazelnuts, toasted and chopped
  • 1/2 cups Parmesan cheese, in shavings, or vegetarian cheese
  • 1/4 cups olive oil
Preparation
40 mins
0 mins
Medium
  • Heat the butter in a skillet, add the garlic, and sauté for one minute.
  • Add the asparagus, peas, soybeans, and spinach. Cook for 1-2 minutes, until the spinach softens slightly.
  • Add the cooked pasta (previously according to package instructions). Also, add a few tablespoons of the cooking water. Mix all the ingredients.
  • Add the lemon juice and zest, the herbs, and season to taste with salt and freshly ground black pepper.
  • To serve, divide the pasta into 4 portions, sprinkle with hazelnuts, Parmesan, and drizzle with olive oil.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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