Ensalada fresca de pasta
Serves 1
Directions
- 1Marine the chickpeas in spicy oil.
- 2Put the olive oil in a saucepan.
- 3Add cayenne or chili powder and sweet paprika.
- 4Heat it over very low heat just enough to warm it up a bit and let it sit for a few minutes.
- 5Pour the oil over the chickpeas almost to the end so that the residue remains in the saucepan.
- 6Stir and reserve.
- 7To prepare the green sauce, start by putting the parsley and mint leaves in a blender glass.
- 8Add the lemon juice, anchovy fillets, capers, garlic, extra virgin olive oil, and salt.
- 9Blend everything well and correct the salt.
- 10Cook pasta until al dente and quickly run it under cold water.
- 11Mix three-quarters of the sauce with the pasta.
- 12Add almost all of the tomatoes cut in half.
- 13Add almost all of the arugula and mix.
- 14Put the salad in the bowl where you are going to serve it.
- 15Finish with the olives, the rest of the tomatoes and arugula, the marinated chickpeas, and some shavings of aged Manchego cheese.
- 16Top with the rest of the sauce.
Ingredients
- 100 ml aceite de oliva
- 1 cucharada cayena o chile en polvo
- 1 cucharada pimentón dulce
- garbanzos
- hojas de perejil
- hojas de menta
- zumo de limón
- filetes de anchoa
- alcaparras
- ajo
- aceite de oliva virgen extra
- sal
- pasta corta
- tomates
- rúcula
- aceitunas
- queso manchego añejo
Equipment
cazovaso de batidora
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