Asian-Style Pasta Salad

Ingredients

• 500 g farfalle
• Salt
• 2 carrots
• 1 stalk leek
• 1 chili pepper
• 5 g Ginger
• 150 g mung bean sprouts
• 5 tbsp light soy sauce
• 4 tbsp Walnut oil
• 1 lime (juiced)
• 2 tbsp Vegetable oil
• 150 g chopped walnuts
• 2 stems coriander

Instructions

1. 1.

   Cook the farfalle in boiling salted water for about 20 minutes until al dente, then drain through a sieve, rinse under cold water and let cool.

2. 2.

   Wash, peel, and julienne the carrots. Clean and julienne the leek. Wash the chili pepper, halve it, remove the seeds, and dice finely.

3. 3.

   Peel and grate the ginger finely. Place the mung bean sprouts in a sieve and blanch them in boiling water for 3-5 minutes. Remove and drain.

4. 4.

   For the vinaigrette mix soy sauce with walnut oil, 1 tbsp lime juice, diced chili, and grated ginger. Heat 2 tbsp vegetable oil in a pan and sauté the julienned vegetables together with the walnuts for 2-4 minutes.

5. 5.

   Combine the pasta with the sautéed vegetables and walnuts, then toss with the vinaigrette.

6. 6.

   Serve on a long platter, garnish with coriander leaves, and enjoy.