maandag 25 november 2013

Spring green pasta (Kopie)


1 bag of brown rice pasta
sea salt
1 tbsp olive oil
3 garlic cloves, minced
1 brunch of spinach, rinsed and chopped
1/2 red onion, thinly sliced
1/2 bell pepper, minced
juice of 1 lemon
zest of 1 lemon
2 tbsp walnut oil
1/2 bag of frozen peas, cooked
fresh basil
cracked pepper

Cook pasta accordingly to directions. As pasta is cooking, add olive oil to a saute pan over medium heat. Then add garlic and sea salt, cooking until fragrant. Remove from heat. In a small dish, wisk together the lemon juice and walnut oil. Put onion, green pepper, peas, and lemon zest into a large serving bowl, and mix the lemon-walnut oil and cooked garlic in well. As pasta is almost done cooking, add the spinach, stirring. Quickly remove from heat and pour into a colander. Add the pasta and spinach into the large serving dish, mix well. Garnish with fresh basil, cracked pepper and parmesan if you like.

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