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Leeks
Pasta salad with leeks, spinach, strawberries, sliced almonds and feta cheese
Author:
Les Cultures de chez nous
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Preparation
15
Baking
10
Portions
8
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
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 (1 1/2 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
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Pasta salad with leeks, spinach, strawberries, sliced almonds and feta cheese
From
May 22
to
Jan 01
Preparation
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 and reduce over medium heat until the mixture is slightly syrupy about 15 minutes. Let cool.
In a bowl, combine salad ingredients and add balsamic reduction to taste.
Chef's notes
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