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200g
125g
125g
200g
200g
2
60g
60g
1/4 cup
1.5 tbsp
1 tsp
1 tbsp |
fresh spinach spirelli
shelled fresh green peas, blanched
small stringless green beans, blanched
asparagus cut into 4cm lengths, blanched
broccoli florets, blanched
small zucchini, (courgettes) sliced
diagonally, blanched
snow peas, blanched
button mushrooms, halved
olive oil
fresh lemon juice
Dijon-style mustard
finely chopped fresh tarragon
freshly ground black pepper |
Method :
- Cook pasta in boiling salted water
until al dente.
- Drain, rinse under cold water and
drain again.
- Transfer to a bowl.
- Stir through a little olive oil to
prevent the pasta from sticking together.
- Add blanched vegetables and
mushrooms to pasta.
- Combine oil, lemon juice, mustard,
tarragon and pepper.
- Pour dressing over vegetables.
- Toss lightly to coat.
- Can be served immediately, but is
better if refrigerated for 1-2 hours first.
Serves 4 - 6
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Learn how
to cook Vegetarian Recipes
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