Pasta salad with leeks, spinach, strawberries, sliced almonds and feta cheese
15
10
8
No
Ingredients
- 500 ml (2 cups) of farfalle pasta
- 500 ml (2 cups) of baby spinach
- 250 ml (1 cup) of feta
- 60 ml (1/4 cup) of chopped almonds
- 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
- 6 strawberries, sliced
For the balsamic reduction:
- 1 garlic clove, finely chopped
- 30 ml (2 tablespoons) of butter
- 250 ml (1 cup) of balsamic vinegar
- 30 ml (2 tablespoons) of honey
Preparation
Side-by-side mode
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Cook the farfalle pasta al dente. Set aside.
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In a pan, melt butter and sauté leeks for about 5 minutes. Set aside.
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In a saucepan, soften the garlic in the butter. Add balsamic vinegar and honey. Bring to a boil, then reduce to medium heat and cook for about 15 minutes, until the mixture is slightly syrupy. Let cool.
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In a bowl, combine salad ingredients and add balsamic reduction to taste.
