Nutrition balance score
Great
Nutrition per serving
Calories6754.1 kcal (338%)
Total Fat112.6 g (161%)
Carbs1134 g (436%)
Sugars396.4 g (440%)
Protein564.4 g (1129%)
Sodium2785 mg (139%)
Fiber434.7 g (1553%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
1 lborecchiette pasta
asparagus
tough ends removed, cut into 2’’ pieces
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
1 handfulbasil
1 handfulparsley
1shallot
sliced
1lemon
zested + juiced
¼ cupshredded parmesan
0.5 cup-isholive oil
Instructions
Step 1
boil your pasta until al dente in saaaalty water, drain and rinse well with water - we don’t want no sticky pasta salad!!
Step 2
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 3
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.
Step 4
add your dressing in intervals to avoid oversaucing. toss toss + top with some more lemon zest + black pepper + freshly grated parmesan. GORG!!!
