Salsa Verde pasta salad

Recipe from: 03 November 2014
recipes, pasta, salad

Ingredients 10
Servings 4
Time 00:15

Ingredients

  • 20
    g
    parsley
  • 20
    g
    basil
  • 1
    Tbs
    capers
  • 6
    anchovy fillets
  • 1
    cloves
    garlic
  • juice of 1 lemon
  • 120
    ml
    extra virgin olive oil
  • 300
    g
    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
    g
    tenderstem broccoli. the florets cut off. (keep the stems for stir fry )
 

Method

00:10
 
Chop the parsley and basil leaves fine (a mezzaluna works great) and place in a large bowl.

Chop the capers and anchovy fillets fine and add to the herbs.

Chop the clove of garlic fine and mash with the blade of the knife and add to the herbs. Add the lemon juice and olive oil to the other ingredients and mix very well until a sauce has formed.

Add the peas, broccoli florets and pasta and mix with the sauce. Check seasoning and add another tablespoon of olive oil and dash of lemon juice if the salad needs more dressing.

Recipe reprinted with permission of Hein Stirred. To see more recipes, please click here.
 

Read more on: pasta  |  salad  |  recipes
 

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