Spaghetti salad with agretti
18 oz Barilla Spaghetti no.5
4.2 oz agretti (Salsola soda)
8.4 oz asparagus
8.4 oz zucchini
4.5 tbsp extra virgin olive oil
1 garlic clove
4.5 tbsp lemon juice
Some lemon zest, grated
Salt and white pepper, to taste
Clean the garlic and leave to soak with the extra virgin olive oil.
Clean very well the agretti, removing the roots and any dark strands.
Clean the asparagus and cut Julienne thin.
Wash the zucchini and cut Julienne thin.
Cook the Spaghetti in salted boiling water, drain and let cool in a bowl, add a little olive oil.
If possible, using some of the pasta cooking water, blanch the vegetables separately, and keep them crunchy.
Cool in water and ice to keep the bright green color and mix with the pasta.
Dress the Spaghetti with the flavored oil, the vegetables, grated lemon zest, salt and pepper.
