Piñones pasta

with prawns and dill flavouring

25'
medium
5

Ingredients

300 g of GALLO piñones pasta

2 tablespoons of dill, chopped

250 g of asparagus

2 eggs

4 tablespoons of lemon juice

1 teaspoon of mustard

A dash of salt and pepper

300 g of cooked prawns

7 tablespoons of olive oil

4 dashes of salt

Preparation

Step 1

Cook the pasta following the instructions on the pack. Strain, cool and set aside.

Step 2

Boil the eggs, peel them and quarter them.

Step 3

Clean the asparagus and cut off the bottom bit, then boil or steam them.

Step 4

Another option would be to steam them in the microwave covering them for 6 minutes at maximum power.

Step 5

Cut the asparagus in 1-2 cm bits.

Step 6

Slice the prawns in three, and save some whole ones to decorate.

Step 7

Make the vinaigrette: lemon juice, dill, mustard, salt and olive oil. Beat well.

Step 8

Mix all the ingredients, except the hard boiled eggs, which will go on top to decorate with the whole prawns.

Similar

Recipes
See recipe
Piñones pasta risotto
with seasonal mushrooms
45' medium
See recipe
Pasta salad
with smoked salmon and asparagus
15' low
See recipe
Creamy pasta
with asparagus, dry tomato and basil
25' medium

Similar

Recipes
See recipe
Piñones pasta risotto
with seasonal mushrooms
45' medium
See recipe
Pasta salad
with smoked salmon and asparagus
15' low
See recipe
Creamy pasta
with asparagus, dry tomato and basil
25' medium

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