John Myers
Ingredients for 4 servings:
- 250 g pasta, e.g. colorful fusilli
- 200 g sugar snap peas
- 3 m.-large carrot(s)
- 1 bunch of spring onions
- 250 g mayonnaise
- 1 tsp brown sugar
- 1 bunch of chives
- some butter, for frying
- salt and pepper
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Cook the pasta in boiling salted water until al dente, then rinse under cold running water. Drain in a colander and let cool slightly, then transfer to a bowl and toss with the mayonnaise. Season with salt and pepper to taste and mix the finely chopped chives with the pasta. Rinse and trim the snow peas. Peel the carrots and, depending on their length, halve or cut into three pieces – each piece should be about 5 cm long. Then halve each piece again lengthwise and cut into thin strips (if you prefer, you can also use a vegetable peeler to slice the carrots into strips, which saves you the subsequent blanching). Add the carrots and peas to boiling salted water and boil briskly for 5 minutes. Then immediately plunge into ice-cold water to ensure the peas retain their green color. Trim and rinse the spring onions, and cut into not-too-fine pieces. Melt the butter in a pan and sauté the snow peas, carrots, and spring onions over medium heat for about 5 minutes. When the spring onions appear tender, sprinkle the brown sugar over the vegetables and caramelize briefly over low heat. To serve, divide the pasta between plates or a larger platter and arrange the lukewarm vegetables on top. This salad tastes delicious on its own or with a meat side dish during barbecue season, and is a tasty change from the standard pasta salad.
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