In the Israeli summer, which is characterized by extreme heat and high humidity, we look for light, refreshing food that doesn't require many hours of cooking, preparation, and messing around in the kitchen.
Chef Meir Rosenberg, the head chef of Rimonim Galei Kinneret Hotel, Offers recipes that use seasonal vegetables and fruits, pasta and chicken salads, which yield refreshing, easy-to-prepare summer dishes.
And this time: Pasta with green vegetables.
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Materials:
1/2 kg (spaghetti, penne, fusilli or any other pasta)
Water for cooking pasta, a teaspoon of salt, a tablespoon of oil
100 grams fresh green asparagus
5 pieces of chard leaves
1 cup green peas
1 tablespoon chopped mint
100 grams butter
2 cloves of garlic, chopped
Salt, white pepper
Preparation method:
Cook the pasta in water with the oil and salt, until the pasta is "al dente".
At the same time, cut the asparagus (at the root part) We will not use the asparagus) 3 cm long and cook the asparagus for 2 minutes in water and immediately cool it.
Chop the chard leaves.
Place the butter in a pot, add the peas, and gradually add the peas, chard leaves, and garlic, and finally the asparagus and mint leaves.
After cooking the pasta, strain it and add it to the green vegetables.
