Filter
Reset
Sort ByRelevance
Platinum designs
Vegetables with pistou and aioli
Asparagus tips, cucumber, radish and paprika with garlic mayonnaise and a dip of basil and parsley
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Grate the yellow skin of the lemon and squeeze out the fruit. Slice the leaves of the basil and parsley.
-
For the pistou: put the lemon zest, basil, garlic, parsley and oil in a high cup and puree with the hand blender until smooth.
-
Season with (freshly ground) pepper and possibly salt.
-
For the aioli: put the garlic with the sea salt in a mortar and grind to a paste.
-
Mix the pasta in a bowl with the mayonnaise and season with 2 tbsp lemon juice, pepper and salt.
-
Cook the asparagus tips according to the instructions on the package.
-
Cut the peppers into strips and spread with all vegetables over a bowl. Serve with the pistou and aioli.
Blogs that might be interesting
-
65 minAppetizeronion, olive oil, chestnut mushrooms, dried Provençal herbs, Japanese soy sauce, medium dry sherry, Meat bouillon, yellow bell pepper, shii-takes, mushroom mix, fresh garlic chives,powerful mushroom broth -
15 minAppetizeroranges, radish, black olives, extra virgin olive oil,radish salad with orange -
15 minAppetizerfresh green asparagus, fresh cream, curry powder, fresh cream cheese with walnut, creamy Asparagus Soup,scalloped asparagus soup -
30 minAppetizerthin slices of raw (Parma) ham, white cheese cubes, bunch onions, Red wine vinegar, (olive oil, liquid honey, focaccia (bread), cherryto, cress,focacciaringen with fried tomatoes and grilled ham
Nutrition
485Calories
Sodium23% DV560mg
Fat77% DV50g
Protein4% DV2g
Carbs2% DV5g
Fiber8% DV2g
Loved it