Main courses
Pasta Salad with Spinach & Tomato
Serves 2
Cooking TIme
40 minutes
Ingredients
- 250 g penne pasta
- 1 bunch of green asparagus
- ½ tsp sugar
- 1 tablespoon KERRYGOLD® IRISH CREAMERY BUTTER 227g
- 1 garlic clove
- 200 g sundired tomatoes in oil
- 3 tbsp olive oil
- Freshly ground black pepper
- 125 g fresh spinach
- 100g Kerrygold® Three Cheese 200g
Directions
- Cook the penne in a large pot of salted boiling water according to the package instructions. Drain and set aside.
- Wash the asparagus thoroughly. If the lower third feels woody, trim about 2 cm off the ends. Cut the spears into thirds.
- Cook in lightly salted water with the sugar and butter for about 8 minutes, until just tender. Rinse under cold water to stop the cooking process.
- Peel and finely dice the garlic. Drain the oil from the tomatoes, reserving about 3 tablespoons.
- Whisk together the reserved tomato oil, olive oil, and garlic. Season with salt and freshly ground black pepper to taste.
- Cut the tomatoes into bite-sized pieces. Wash and trim the spinach.
- In a large bowl, combine the drained pasta, vinaigrette, and tomatoes. Toss well and let sit for a few minutes to absorb the flavours, stirring occasionally.
- Season again with salt and pepper if needed. Gently fold in the asparagus and spinach. Finish by sprinkling the grated cheese over the top before serving.
