Pasta Shrimp Salad with Arugula

Ingredients

• 350 g whole wheat fusilli
• Salt
• 100 g frozen peas
• 1 Zucchini
• 1 Garlic clove
• 2 tbsp olive oil
• 1 bundle arugula
• 150 g shrimp (in brine, cooked)
• 50 g crème fraîche
• 2 tbsp freshly squeezed lemon juice
• Pepper
• 20 g parmesan (one piece)

Instructions

1. 1.

   Cook pasta according to package instructions in plenty of boiling salted water until al dente, drain and set aside.

2. 2.

   While the pasta cooks, thaw the peas. Wash, trim and slice the zucchini. Peel and finely chop the garlic.

3. 3.

   Heat oil in a pan. Sauté garlic, peas and zucchini over medium heat for 4–5 minutes. Remove from heat and let cool.

4. 4.

   Wash and dry the arugula, shake off excess water and tear into smaller pieces if desired. Rinse and drain the shrimp.

5. 5.

   Whisk crème fraîche with lemon juice. Combine all prepared salad ingredients in a large bowl. Season with salt and pepper, then sprinkle grated parmesan on top. Serve the pasta shrimp salad with arugula immediately.