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Fusilli and Snow Pea Salad with Lemon and Pesto

A fresh spring salad!

Vegetarian Salad Having dinner Public
Course: Side dish
Preparation time: 40 minutes
Cooking time: 20 minutes
Energy: 497 kcal / serving

Instructions

  • 1.   Cook the pasta in a large pot of salted boiling water for the time indicated on the package for normal cooking. Drain, reserving some cooking water. Let cool.
  • 2.   String the snow peas and wash them. Blanch them in a pot of salted boiling water for 5 minutes, then drain and immediately plunge them into a bowl of ice water. Drain after 5 minutes.
  • 3.   Wash, dry, and separate the basil leaves. Reserve a few leaves for garnish. Peel the garlic. Blend together the basil, garlic, pine nuts, and Parmesan cheese. Gradually add the oil while blending. _ Alternatively, use store-bought pesto!
  • 4.   Place the pasta in a large dish. Add the pesto and mix, adding some pasta cooking water. Stir in the snow peas, grate the lemon zest over the top, and add a little of its juice. Mix well and garnish with basil leaves before serving.

Notes & Suggestions

  • https://www.regal.fr/recettes/plats/salade-de-fusilli-et-pois-mange-tout-au-citron-et-au-pesto-10044

Ingredients for servings

  • 500 g of fusilli
  • 300 g of snow pea
  • 1 untreated lemon
  • 1 bunch of basil
  • 30 g of pine nut
  • 1 garlic clove
  • 10 cl of olive oil
  • 30 g of parmesan
  • 1 Genovese green pesto (optional)
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    497 kcal
    25 %
  • Fat
    21,61 g
    31 %
  • of which saturated
    3,95 g
    20 %
  • Carbohydrates
    58,67 g
    23 %
  • of which sugar
    4,13 g
    5 %
  • Protein
    13,6 g
    27 %
  • Fibers
    4,56 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.