Units
Ingredients
- 90 grams snap peas
- 90 grams asparagus (trimmed and cut into bite-size pieces)
- 1 tablespoon olive oil
- 75 grams spring onions (sliced)
- 220 grams Rotini (or other curvy pasta)
- 1 batch Green Pea Pesto
- sage flowers (optional, for garnish)
- arugula flowers (optional, for garnish)
- chervil (optional, for garnish)
- uni (optional, for garnish)
Instructions
- Make 1 batch Green Pea Pesto: https://marcsrecipes.com/green-pea-pesto/
- Bring a large pot of salted water to a boil. Prepare a bowl of ice water.
- Blanch the 90 grams asparagus and 90 grams snap peas for 20 seconds and then use a slotted spoon to transfer them to the ice bath to chill. Drain well.
- In the water, you used to blanch the vegetables, boil the 220 grams Rotini for one minute less than the package directions.
- Slice the blanched snap peas in half at an angle.
- When the pasta has 3 minutes left, start heating 1 tablespoon olive oil in a large frying pan over high heat until hot. Add the 75 grams spring onions and saute until translucent, but still crisp (about a minute).
- Add the blanched snap peas and asparagus and toss to heat through. Season with salt and pepper.
- When the pasta is done, drain and add to the pan with the snap peas and asparagus. Add the pesto and toss to coat evenly (you may not need all of the pesto).
- Plate the spring pasta and top with the sage flowers, arugula flowers, chervil and uni.
Nutrition
Calories 340kcalCarbohydrates 60gProtein 12gFat 6gSaturated Fat 1gPolyunsaturated Fat 1gMonounsaturated Fat 4gSodium 10mgPotassium 354mgFiber 4gSugar 4gVitamin A 805IUVitamin C 25mgCalcium 54mgIron 3mg