Ensalada fresca de pasta

Serves 1
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Directions

  1. 1Marine the chickpeas in spicy oil.
  2. 2Put the olive oil in a saucepan.
  3. 3Add cayenne or chili powder and sweet paprika.
  4. 4Heat it over very low heat just enough to warm it up a bit and let it sit for a few minutes.
  5. 5Pour the oil over the chickpeas almost to the end so that the residue remains in the saucepan.
  6. 6Stir and reserve.
  7. 7To prepare the green sauce, start by putting the parsley and mint leaves in a blender glass.
  8. 8Add the lemon juice, anchovy fillets, capers, garlic, extra virgin olive oil, and salt.
  9. 9Blend everything well and correct the salt.
  10. 10Cook pasta until al dente and quickly run it under cold water.
  11. 11Mix three-quarters of the sauce with the pasta.
  12. 12Add almost all of the tomatoes cut in half.
  13. 13Add almost all of the arugula and mix.
  14. 14Put the salad in the bowl where you are going to serve it.
  15. 15Finish with the olives, the rest of the tomatoes and arugula, the marinated chickpeas, and some shavings of aged Manchego cheese.
  16. 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
Ensalada fresca de pasta | Clip Recipe