Broccoli Pasta Salad

Ingredients

• 400 g Fettuccine
• 200 g Sugar snap peas
• 200 g Broccoli florets
• 1 EL vegetable oil
• 0.5 EL sesame oil
• 0.5 EL chili oil
• 2 EL rice vinegar
• 2 EL soy sauce
• 1 TL freshly grated ginger
• 1 Garlic clove
• 1 EL finely chopped coriander leaves
• 1 chili pepper
• 20 g dried tomatoes
• 3 spring onions
• 1 untreated lime (zest)
• 1 EL roasted pumpkin seeds
• Sea salt

Instructions

1. 1.

   Cook fettuccine al dente according to package instructions in salted water. Rinse with cold water and drain.

2. 2.

   Peel garlic and finely chop.

3. 3.

   Wash chili pepper, halve lengthwise and finely chop.

4. 4.

   Finely chop dried tomatoes as well.

5. 5.

   Wash spring onions, trim and finely chop.

6. 6.

   Blanch sugar snap peas and broccoli in boiling salted water for 1–2 minutes. Shock with cold water and drain.

7. 7.

   Combine the various oils with rice vinegar, soy sauce, ginger, garlic and coriander to make the dressing.

8. 8.

   In a large bowl mix broccoli, sugar snap peas, chili, tomatoes and spring onions. Add the pasta and toss. Pour the salad sauce over everything and mix well. Season with salt and sprinkle with pumpkin seeds and lime zest before serving.