Crostini with tzatziki and cherries
single courses from Italy
All-green pasta salad
All-green pasta salad
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
The colors and delicacy of asparagus, broad beans and agretti in a substantial and quick to prepare dish
preparation
step 1
First we put water to boil for pasta.
step 2
Meanwhile, in a pan, combine the broad beans and the asparagus tips cut into rounds. Season with a tablespoon of oil, salt, pepper, bay leaf and add 5 tablespoons of water.
step 3
So bring the pan on the stove, mix quickly and cover the vegetables with a lid. Let's cook them mixing them occasionally for 5 - 8 minutes at the most.
step 4
Prepare the pesto to the agretti by bringing together in the mixer the cleaned agretti, yogurt, the second tablespoon of extra virgin olive oil, garlic and chopped chives. If the sauce is too thick, add a tablespoon or two of pasta cooking water.
step 5
When the water has reached a boil, add salt and toss the pasta. Let's cook it al dente and drain it, blocking the cooking by rinsing it under the cold water jet.
step 6
Pour the pasta into a bowl and immediately condiamola with pesto. Add the cooked vegetables and the taggiasche olives, keeping aside a little for the final garnish. Then complete the dish with the remaining olives, vegetables and chopped chives.