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
-
Cook the farfalle pasta al dente. Set aside.
-
In a pan, melt butter and sauté leeks for about 5 minutes. Set aside.
-
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.
-
In a bowl, combine salad ingredients and add balsamic reduction to taste.
Did you know that...
We dedicated nearly 175 acres of land to growing leeks at Les Cultures de chez nous.
See the productYou may also like
155
4
Budget
55
2
50
6
Budget
