Spring Pasta Salad

Name: Spring Pasta Salad
Prep time: 40 min
Yield: 4
Cuisine: Italiana
Ingredients: 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

Tania Alinka

Recipe for pasta accompanied by seasonal spring vegetables. Delicious and nutritious.

Reviewed by Editorial Team of Kiwilimón

Published: 31-05-2013

Preparation

40 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.