Wednesday, 13 January 2010

Brocoli and broad bean pasta salad

Following mix veg 2 cups:
Broccoli, broad beans, carrot and sweet corn
Chili flakes: 1 table spoon
Farfelle pasta (bow shaped): 1 cup
Garlic chopped: 1/2 table spoon
Lime juice: few drops
Salt to taste
Pesto sauce: 1 table spoon
Extra virgin olive oil: 1 table spoon

Wash and cut broccoli and carrot into pieces. Par boil all vegetables by adding little salt in the water. Drain the water.
Peel and chop garlic.

In the mean time cook pasta.

Heat the pan and add extra virgin olive oil. Add chili flakes and garlic.

Once the flavour starts to come out add par boiled vegetables and pesto sauce. Squeeze lime juice to add few drops.
Add few drops of water and let the spices and herbs mix well, cover the lid and cook on low flame for 5 minutes.

Add cooked pasta and 2-3 table spoon of pasta cooking liquid.
Mix well. Remove it from the heat. Cover the lid and let it stand for 5 minute.

Serve hot or cold. Garnish with parmesan cheese and olive oil (avoid this if you are on diet).

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