Pasta salad with leeks, spinach, strawberries, sliced almonds and feta cheese
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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
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 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.
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