Salsa verde pasta salad
Indulge in the vibrant flavors of salsa verde, tossed with al dente pasta for a refreshing and zesty salad that will tantalize your taste buds. A perfect dish for a summer day!
Ingredients:
- 20 grams parsley
- 20 grams basil
- 1 tablespoon capers
- 6 anchovy fillets
- 1 clove garlic
- juice of 1 lemon
- 120 milliliters extra virgin olive oil
- 300 grams farfalloni pasta, (uncooked weight) cooked al dente and drained
- 1 cup fresh or frozen peas or petit pois (defrosted under running water if frozen)
- 100 grams tenderstem broccoli. the florets cut off. (keep the stems for stir fry)
Instructions:
- Finely chop the parsley and basil leaves using a mezzaluna or a sharp knife, then transfer to a large bowl.
- Chop the capers and anchovy fillets finely and combine with the herbs.
- Mince the garlic clove finely, crush it with the knife blade, and add it to the herb mixture.
- Combine the lemon juice and olive oil with the rest of the ingredients, and stir vigorously until a sauce is created.
- Mix in the peas, broccoli florets, and cooked pasta with the sauce. Taste and adjust the seasoning, adding more olive oil and lemon juice if a stronger dressing is desired.
- Allow the mixture to sit for an hour, then give it a final toss before serving.
Summary:
- Calories: 2311 kcal
- Fat: 118 g
- Protein: 58 g
- Carbs: 260 g
- Potassium: 1623 mg
- Magnesium: 265 mg