Italian pasta salad

easy
difficulty
35 min.
total time

Ingredients for 4 persons

  • 200 g Farfalle pasta
  • Salt
  • 200 g Green beans
  • 500 g Green aspargus
  • 100 g Kühne Cornichons
  • 1 TSP Fennel seed
  • 1 Bunch Basil
  • 4 TBSP Kühne Herbal Vinegar
  • 6 TBSP Vegetable Stock
  • Pepper
  • 6 TBSP Olive oil
  • 100 g Italian Salami (thinly sliced)

Preparation

Boil the pasta in plenty of salted water until al dente, drain in a sieve, rinse with cold water, and let drain. Trim the green beans. Trim the ends of the green asparagus, peel the lower third, and cut into thirds. Cook the asparagus pieces in boiling salted water for about 2 minutes until tender-crisp, remove with a slotted spoon, place in a sieve, and rinse with cold water. Add the beans to the cooking water and cook for 8–10 minutes until tender-crisp, drain, rinse with cold water, and let drain. Combine pasta, beans, and asparagus in a bowl.

Drain and finely dice Kühne cornichons. Crush fennel seeds in a mortar. Wash, dry, and roughly chop the basil leaves. Mix Kühne Herbal Vinegar with vegetable stock, crushed fennel, salt, pepper, and olive oil. Stir in the cornichons, fennel, and basil. Mix the dressing with the pasta, beans, and asparagus. Cover and refrigerate for at least 30 minutes to allow flavours to meld.

Stir the salad before serving, adjust seasoning with salt and pepper if needed, and arrange with salami slices on top.

Marinating time: at least 30 minutes

Nutritions

  • Calorific value

    490 kcal (2000 kJ)
  • Protein

    14,2 g
  • Fat

    27,1 g
  • Carbohydrates

    45,3 g
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