Salmon and Rocket Pasta Salad |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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from little ideas diabetes cookbook. Times estimated and will depend on your pasta. Ingredients:
400 g pasta (13oz thick durum wheat tube pasta) |
2 teaspoons olive oil |
3 garlic cloves (minced) |
400 g cannellini beans (13oz rinsed and drained) |
2 zucchini (courgettes grated) |
1 iceberg lettuce (roughly chopped) |
100 g baby rocket (3 1/3oz arugula) |
200 g smoked salmon (6 1/2oz torn into large pieces) |
2 tablespoons preserved lemons (finely shredded) |
2 tablespoons lemon juice |
cracked black pepper |
Directions:
1. Cook the pasta in a large pan of rapidly boiling water until al dente (cooked but still with a bite to it), drain and transfer to a large bowl.
2. Heat the oil in a pan over medium heat and add the garlic, beans, zucchini and lettuce and cook for 5 minutes or until the lettuce has wilted.
3. Toss the lettuce mixture, the rocket and smoked salmon through the pasta.
4. Gently fold the preserved lemon and lemon juice through the salad and season with cracked black pepper and serve with lemon wedges.
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