Noodle salad with sugar snap peas

Ingredients

• 350 g penne pasta
• Salt
• 200 g Sugar snap peas
• 2 Spring Onions
• 1 handful young spinach
• 1 handful parsley
• 100 g black olives (pitted)
• 200 g marinated artichoke hearts (in oil)
• 4 tbsp white balsamic vinegar
• 1 tbsp Lemon Juice
• a pinch of sugar
• pepper (ground)
• 4 tbsp olive oil
• 40 g freshly grated Parmesan

Instructions

1. 1.

   Cook the pasta in salted water until al dente. Then rinse with cold water and drain well.

2. 2.

   Wash, trim, and blanch the sugar snap peas in salted water for 1-2 minutes. Rinse, drain, and cut diagonally into strips. Wash, trim, and slice spring onions diagonally into rings. Wash, trim, dry spin, and roughly chop spinach. Rinse parsley, shake dry, pluck leaves, and coarsely chop. Drain olives and chop. Drain artichoke hearts well and cut into pieces.

3. 3.

   For the dressing whisk white balsamic vinegar with lemon juice, 1-2 tbsp water, salt, sugar, pepper, and olive oil; taste and adjust seasoning.

4. 4.

   Combine all prepared ingredients with the dressing, pour into a bowl, sprinkle with Parmesan, and serve.