A quick, fresh and highly digestible summer entrée, this cold dish is perfect for lunch at the beach or to carry in your backpack and eat on the trail.
Ingredients
[ for 2 servings ]
- 200 gr penne pasta
- 3 tablespoons LIMMI lemon juice
- 2-3 tablespoons Aulus extra-virgin olive oil
- 1-2 green onions
- 1 bunch of rocket (arugula)
- Salt to taste
Preparation, in 3 steps
- Cook the pasta in salted boiling water and drain it.
- Make a fragrant dressing by mixing the lemon juice with the extra-virgin olive oil, finely chopped green onions, and salt to taste.
- Stir the dressing into the pasta and garnish with fresh rocket.
