Farfalle with Summer Vegetables
Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet
Number of servings :
Type of meal : | Main Courses | Main Courses
Special diet :
75 ml (⅓ cup) extra-virgin olive oil
15 ml (1 tbsp) freshly squeezed lime juice
5 ml (1 tsp) honey
450 g (1 lb) farfalle (bowtie pasta)
125 ml (½ cup) carrots, peeled and sliced thinly
500 ml (2 cups) asparagus, blanched and sliced on the diagonal
500 ml (2 cups) snow peas, trimmed and blanched
30 ml (2 tbsp) fresh mint leaves, snipped
Salt and freshly ground pepper, to taste
- In a large bowl, combine the first three ingredients.
- In a large pot, cook the pasta al dente, following package directions. Drain, rinse and add to the bowl. Add the three vegetables and toss.
- Cover the bowl with plastic wrap and refrigerate 30 minutes.
- Add the mint, season with salt and pepper and toss.
- Serve chilled.
Imported on 2011-01-20 20:26:46 — Original ID:2454