Verde pasta saladNovember 13, 2013
A great way to gobble up some greens – this pasta dish is particularly delectable.
Ingredients for two people
|250 g||penne pasta|
|150 g||snow peas, topped & tailed|
|30 g||slivered almonds|
|100 g||baby spinach|
|1/2 bunch||basil, torn|
|3 tbs||olive oil|
|1 tbs||balsamic vinegar|
For the pasta
In a large pot bring some salted water to the boil. Add the pasta to the boiling water and cook for approximately 10 minutes or until “al dente”, stirring regularly to ensure the pasta does not stick. Strain the pasta and reserve the boiling water so we can blanch the snow peas. Transfer the pasta to a salad bowl and dress with a little olive oil.
For the veggies
Blanch the snow peas in the boiling water for 2 minutes, strain and then refresh under cold running water. Heat some olive oil in a pan over medium-high heat. Add the almonds and cook gently until they just begin to turn golden brown – keep a close eye on them!
Once the pasta has cooled, add in the spring onion, baby spinach, basil, toasted almonds, snow peas, and then dress with the olive oil and balsamic vinegar.
Divide the verde pasta salad between plates or bowls and serve with some freshly cracked salt and pepper.
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