Piñones pasta

with prawns and dill flavouring



300 g of GALLO piñones pasta

2 tablespoons of dill, chopped

250 g of asparagus

2 eggs

4 tablespoons of lemon juice

1 teaspoon of mustard

A dash of salt and pepper

300 g of cooked prawns

7 tablespoons of olive oil

4 dashes of salt


Step 1

Cook the pasta following the instructions on the pack. Strain, cool and set aside.

Step 2

Boil the eggs, peel them and quarter them.

Step 3

Clean the asparagus and cut off the bottom bit, then boil or steam them.

Step 4

Another option would be to steam them in the microwave covering them for 6 minutes at maximum power.

Step 5

Cut the asparagus in 1-2 cm bits.

Step 6

Slice the prawns in three, and save some whole ones to decorate.

Step 7

Make the vinaigrette: lemon juice, dill, mustard, salt and olive oil. Beat well.

Step 8

Mix all the ingredients, except the hard boiled eggs, which will go on top to decorate with the whole prawns.

You may

be interested in