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All-green pasta salad




Shelled fava beans

150 oz

Field asparagus

150 oz

Salsola soda

70 oz

Soy yogurt

50 oz

Wholewheat penne

180 oz

Cailletier olives

10 unit


10 oz


1/2 wedge


1 leaf

Extra virgin olive oil

2 spoons

Natural sea salt

to taste

Black pepper

to taste

single courses from Italy

All-green pasta salad

All-green pasta salad

vegan with gluten high in iron high in potassium high in magnesium

ready in

30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

All-green pasta salad

The colors and delicacy of asparagus, broad beans and agretti in a substantial and quick to prepare dish

All-green pasta salad step 1

step 1

First we put water to boil for pasta.

All-green pasta salad step 2

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.

All-green pasta salad step 3

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.

All-green pasta salad step 4

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.

All-green pasta salad step 5

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.

All-green pasta salad step 6

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.

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