INGREDIENTS:
- 3 Tbsp. olive oil, divided
- 9 oz. fresh green beans, trimmed and cut in bite-sized pieces
- 1 cup sliced leeks
- 1 heaping Tbsp. chopped garlic
- 12 oz. asparagus, trimmed
- 1 tsp. kosher salt
- ½ tsp. freshly ground black pepper
- 8 oz. dry penne pasta
- ⅓ cup fresh basil leaves, chopped
- Vinaigrette
- 5 Tbsp. olive oil
- 5 Tbsp. fresh lemon juice
- ½ cup packed fresh basil leaves, chopped
- 1 tsp. kosher salt
- ½ cup crumbled feta
INSTRUCTIONS:
Preheat oven to 425 degrees F and ready a pot of water on the stove for the pasta.In a large sauté pan, over medium heat, heat 1 Tbsp. oil and add the green beans. Heat through, 2 - 3 minutes.Add the leek and garlic and cook until they begin to soften. Remove from heat and set aside.On a baking sheet, toss asparagus with 2 Tbsp. oil, salt and pepper.Roast asparagus in oven until fork-tender, about 10 minutes.Cook penne in boiling water for 10 - 11 minutes, drain.In a large bowl, combine the penne with asparagus and bean mixture.For the vinaigrette, whisk together the olive oil, lemon juice, basil, and salt.Add feta and stir until just combined, then season with more salt and pepper to taste.Toss vinaigrette with pasta mixture, add more fresh basil to the dish before serving.
Serve warm or at room temperature.
(Source: https://www.ciaochowbambina.com/pasta-verde-with-lemon-basil-vinaigrette/)
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