Piñones pasta
with prawns and dill flavouring
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.
