Glass jar pasta salad with asparagus and peas
The glass jar pasta salad with asparagus and peas by Spoonsparrow looks just as good as a grill side dish or a lunch break snack.
Ingredients
- 650 g green asparagus
- 200 g peas (fresh split or frozen)
- 250 g short whole‑grain pasta such as penne or orecchiette
- Salt
- 10 g basil (0.5 bunch)
- 30 g parmesan (1 piece; 30% fat in the cheese)
- 1 Garlic clove
- 2 tbsp lemon juice
- 2 tbsp white wine vinegar
- Pepper
- 3 tbsp vegetable broth
- 6 tbsp Olive oil
- 15 g dried goji berries (2 tsp)
Instructions
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1.
Cook pasta according to package instructions in plenty of boiling salted water, adding peas during the last 2–3 minutes.
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2.
Meanwhile wash basil, dry it, pinch off leaves and finely chop. Grate parmesan finely. Peel garlic and finely mince. Whisk lemon juice with vinegar, salt, pepper, broth, parmesan, garlic and olive oil; stir in chopped basil.
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3.
Drain pasta and peas, let them drain, then cool for 5 minutes. In the meantime wash asparagus, cut off woody ends and peel the lower third of the stalks. Slice asparagus lengthwise into thin ribbons.
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4.
Mix pasta with the basil dressing in a bowl. Divide salad into four jars. Arrange asparagus ribbons on top and sprinkle goji berries over them. Seal jars tightly for take‑away and refrigerate until ready to serve.
