Green Pasta Salad

Ingredients

• 250 g forked spaghetti
• Salt
• 4 Spring Onions
• 250 g Sugar snap peas
• 4 tbsp olive oil
• 1 red bell pepper
• 4 tbsp white balsamic vinegar
• 1 pinch sugar
• 1 tbsp Lemon Juice
• 4 stalks chervil
• 10 g basil (0.5 bunch)

Instructions

1. 1.

   Cook the pasta in boiling salted water according to package instructions until al dente.

2. 2.

   Meanwhile, wash and trim the spring onions, then cut them into slightly angled rings.

3. 3.

   Wash and trim the sugar snap peas, blanch them in boiling salted water for 2–3 minutes until crisp-tender. Just before the end of cooking, add the spring onion rings. Drain, shock in cold water, and let dry well.

4. 4.

   Drain the pasta, rinse with cold water, drain again and mix in a bowl with 1 tbsp olive oil.

5. 5.

   Wash, trim, and dice the bell pepper. Whisk together the white balsamic vinegar with a pinch of sugar, lemon juice, and the remaining olive oil; season with salt.

6. 6.

   Combine the pasta and prepared vegetables, toss well, and divide among four bowls.

7. 7.

   Wash, dry, and shake off excess water from the chervil and basil leaves, then sprinkle them over the pasta salad.