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Spaghetti summer salad

updated

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Ingredients for 4 servings:

  • 300g spaghetti
  • 1 package of asparagus, green, small
  • 1 cucumber(s)
  • 1 bunch of radishes or spring onions
  • 1 bell pepper(s)
  • 3 tbsp Pesto alla Genovese
  • 100 g feta cheese
  • salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 30 minutes

with fried green asparagus

Halve the spaghetti and cook according to the package instructions. Trim the asparagus and fry in a pan until golden brown and tender. Trim and finely chop the remaining vegetables. Once the spaghetti and asparagus have cooled slightly, toss them with the remaining vegetables and pesto and let them marinate. Just before serving, crumble the feta cheese and stir in. Season with salt and pepper, if desired, or add a little more pesto. 418 kcal per serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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