FRIJE

<< recipes

Pea Pasta Salad

If you're looking for a pasta salad recipe that's different, don't hesitate to make this one. It will be perfect for a buffet, a BBQ, or simply for a family dinner.

Vegetarian Vegan Having dinner Public
Course: Main course
Preparation time: 0 minutes
Energy: 423 kcal / serving

Instructions

  • 1.   Cook the pasta al dente in a large pot of salted water (5 minutes for mine). Drain them, rinse them with very cold water to stop the cooking. Drain them again and set aside.
  • 2.   Shell the peas, wash them, and cook them for 10 minutes in boiling salted water. Just like with the pasta, drain them and refresh them under very cold water. Drain and set aside.
  • 3.   Cut the dates and preserved lemon into small cubes. Wash the mint, dry it, and finely chop it.
  • 4.   In a salad bowl, add 1 good pinch of salt, 1 pinch of pepper, and 1 pinch of Espelette pepper. Add the juice of a yellow lemon, mix, and then pour in the olive oil while lightly emulsifying.
  • 5.   Put the pasta, peas, mint, dates, and preserved lemon in the salad bowl and gently mix to coat the pasta well with the dressing. Refrigerate until ready to serve.
    Bird's Tongue Pasta Salad

Notes & Suggestions

  • https://www.papillesetpupilles.fr/2019/06/salades-de-pates-aux-petits-pois.html/

Ingredients for servings

  • 2 tablespoon of lemon juice
  • 1 preserved lemon (salty)
  • 3 dates
  • 6 tablespoon of olive oil
  • 1 bunch of fresh mint
  • 250 g of risoni pasta (orzo, bird's tongue)
  • 100 g of green pea (frozen)
  • 1 pinch of Espelette pepper
  • salt (according to taste)
  • pepper (according to taste)

Rates

  • No reviews

Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    423 kcal
    21 %
  • Fat
    21,79 g
    31 %
  • of which saturated
    3,4 g
    17 %
  • Carbohydrates
    44,46 g
    17 %
  • of which sugar
    3,08 g
    3 %
  • Protein
    9,04 g
    18 %
  • Fibers
    4,26 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.