Asparagus and chicken are a lovely addition to this light pasta salad filled with fresh spring herbs.
Ingredients
- 400g dried large pasta shells
- 2 bunches asparagus, woody ends trimmed, cut into thirds
- 1 lemon
- 2 egg yolks
- 2 teaspoons Dijon mustard
- 125ml (1/2 cup) olive oil
- 1 tablespoon hot water
- 2 (about 330g) smoked chicken breasts, skin removed, thinly sliced
- 1/2 bunch fresh chives, cut into 2cm lengths
- 2 tablespoons chopped fresh dill
Method
- Step 1Cook the pasta in a large saucepan of salted boiling water until al dente, adding the asparagus in the last 2 minutes of cooking. Drain and rinse under cold running water. Set aside to cool slightly.
- Step 2Meanwhile, use a zester, or a vegetable peeler and a sharp knife, to cut the lemon rind into long thin strips. Juice the lemon.
- Step 3Process egg yolks, mustard and 2 teaspoons of the lemon juice in a food processor until well combined. With the motor running, add oil in a thin steady stream until well combined. Add water and 2 tablespoons of remaining lemon juice. Process until combined.
- Step 4Transfer the pasta mixture to a large serving bowl. Add the chicken, chive and dill. Pour over the dressing and toss to combine. Top with the lemon zest.
- Low carb
- Low sodium
- Low sugar
Nutrition
3171 kj
Energy
34g
Fat Total
6g
Saturated Fat
5g
Fibre
39g
Protein
125mg
Cholesterol
86.2mg
Sodium
1g
Carbs (sugar)
72g
Carbs (total)
All nutrition values are per serve
Related Video
- Author: Gemma Luongo
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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