Nutrition balance score
Great
Glycemic Index
39
Low
Glycemic Load
74
High
Nutrition per serving
Calories1259.6 kcal (63%)
Total Fat35.1 g (50%)
Carbs188.9 g (73%)
Sugars65.9 g (73%)
Protein94.1 g (188%)
Sodium464.5 mg (23%)
Fiber72.6 g (259%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Salad
1 lborecchiette pasta
1 bushelasparagus
2 handfulssnap peas
halved vertically + cut in half
3garlic cloves
minced
8marinated artichoke hearts
halved
8 ozmozzarella pearls
1 handfulgreen olives
halved
1 handfulsarugula
Dressing
Instructions
Dressing
Step 1
in a food processor, pulse your herbs until finely chopped. add your shallots + lemon juice and blitz again. as the food processor is running, slowly pour your olive oil in until you have a nice drizzable consistency. add your parm + lemon zest + salt + pepper and pulse a bit more.
Salad
Step 2
boil your pasta until al dente in saaaalty water, drain and rinse well with water - we don’t want no sticky pasta salad!!
Step 3
to a saucepan, add a splash of olive oil, garlic and your asparagus. saute lightly - you don’t want to brown it or cook it too much. just until it turns a vibrant green and has a nice crunch. remove from heat and add to your pasta along with the remaining of your ingredients.
Step 4
add your dressing in intervals to avoid oversaucing. toss toss + top with some more lemon zest + black pepper + freshly grated parmesan. GORG!!!
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