Salsa Verde pasta salad

Heinstirred
4 servings Cooking: 10 mins
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By Food24 January 25 2015
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Ingredients (10)

20 g fresh parsley
20 g fresh basil
1 capers
6 anchovy fillets
1 garlic — cloves
lemon — juice only
120 ml olive oil — extra virgin
300 g pasta — farfalle, cooked to al dente
1 cup peas — fresh or frozen
100 g broccoli — tender steam
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Method:

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 HeinStirred.



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