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Tania Ortiz
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Recipe of Spring Pasta Salad
Recipe

Spring Pasta Salad

40 mins
Half
110
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Pasta recipe accompanied by seasonal spring vegetables. Delicious and Nutritious.
Learn more about Tania Ortiz

Ingredients

4 portions
  • 50 grams unsalted butter
  • 1 clove garlic, chopped
  • 200 grams asparagus, cut into small pieces
  • 150 grams raw pea, in pod
  • 100 grams spinach
  • 450 grams pasta, of tagliolini or cooked noodles
  • 1 lemon juice, and zest
  • 1 fist fresh herbs, spring (mint, basil, dill and parsley, finely chopped)
  • 1 pinch salt, and freshly ground black pepper
  • 25 grams hazelnut, Toasted and chopped
  • 1/2 cups parmesan cheese, in chips, or vegetarian cheese
  • 1/4 cups olive oil

Preparation

Heat the butter in a pan, add the garlic and fry for a 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 ingredients.
Add the lemon juice and the zest, the herbs and season to taste with salt and freshly ground black pepper.
To serve, divide the pasta into 4 portions, sprinkle the hazelnuts, the parmesan and sprinkle with olive oil.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
279.2
kcal
13.96%
Carbohydrate, by difference
34.6
g
11.53%
Protein
8.6
g
17.2%
Total lipid (fat)
12
g
18.46%
100
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Provided by USDA
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Ratings (1)
329631961214960
24/02/2019 16:03:43
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