Salade de pâtes aux courgettes et asperges vertes, sauce citron



  • 400 g (0,88 lbs) dry wholemeal pasta
  • 300 g (0,66 lbs) zucchini
  • 1 bunch green asparagus
  • 2 arugula handles
  • 200 g (0,44 lbs) feta
  • 1 lemon
  • 1/2 bunch basil
  • 30 g (0,066 lbs) pine nuts
  • 2 tsp honey
  • 2 tsp Dijon mustard
  • olive oil
  • salt and pepper
 

Cook the pasta according to the package directions. Refresh under cold water and drain.

Peel the green asparagus, cut them in 3 lengthways, then steam them for 10 minutes. Let cool.

Cook the zucchini cubes in a pan with a drizzle of olive oil for 5 minutes, stirring regularly. Extend the cooking if you prefer melting and not crunchy zucchini. Let cool.

Mix the juice and zest of the lemon, 2 tsp of honey, 2 tsp of Dijon mustard and 2 tbsp of olive oil. Put salt and pepper at your taste.

Cut the feta into cubes and chop the basil. Put the pasta, asparagus, zucchini, feta and arugula in a salad bowl. Drizzle with vinaigrette, mix well then sprinkle with pine nuts and chopped basil.

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