Thursday, June 27, 2013

Lemon Pasta Salad

 1 pack pasta
1 pound asparagus
2 tablespoons Dijon mustard
1 clove garlic, finely chopped
1/4 cup lemon juice
Olive oil 1/4 cup extra virgin
Freshly ground black pepper
1 pint cherry tomatoes, cut in half
1/4 cup chopped dill leaves
1 cup frozen peas, thawed
The destruction of 7 grams of feta cheese
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Drain and rinse. Reserve.

In a large pot of boiling salted water, add the asparagus, blanch until bright green and slightly softened, about 3 minutes. Remove with a slotted spoon or spider and shock in ice water. Remove from the water and dry thoroughly.

Get to the end of the asparagus and cut into bite-sized pieces injury.

Mix mustard, garlic, lemon juice and olive oil in a small bowl. Season with salt and pepper.

Combine asparagus and set the pasta in a large pot for delivery. Add tomatoes, dill, peas, sliced ​​and mosterdslaaisous. Down with tongs to coat and salad. Try and add salt and pepper if necessary.

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