Marineret-Artiskok og Green-Bean Pasta Salat

Tangy jarred artiskokker fra spisekammeret lyser op med friske ingredienser til denne smagspræget pasta salat: grønne bønner, persille, citron og rødløg.

Kilde: Martha Stewart Living, maj 2023

50 minutter

25 minutter

Samlet tid

Forbered

portioner

ingredienser

1 pund cavatappi eller anden kort korketreformet pasta
Kosher salt
1 pund grønne bønner, trimmet og skåret i 2-tommers stykker
3 spiseskefulde ekstra jomfru olivenolie
2 krukker (hver 12 ounces) marinerede artiskok hjerter
2 kopper fyldte persille persille blade, hakket
Fin revet zest af 1 citron plus 2 spsk frisk juice
1/2 kop tyndt skåret rødløg (fra 1 lille løg)
1/2 kop fint revet parmesan
Rød peberflager til servering

Kørselsvejledning

1.

Kog pasta i en gryde med rigeligt saltet vand i overensstemmelse med emballagevejledning. Tilsæt grønne bønner til gryden 4 minutter inden kogningens afslutning. Dræne; Overfør pasta og grønne bønner til et stort rimmet bagværk. Drizzle med 1 spsk olie; kaste til frakke. Lad afkøle lidt.
2.

Afløb artiskokker vispekedel og reserver 1/2 kop. Hakk artiskokker i 1-tommers stykker. Overfør pasta og grønne bønner til en stor skål. Tilsæt artiskokker og reserveret saltlage, persille, citronskive og juice, løg, ost og resterende 2 spsk olie; kaste for at kombinere. Sæson med salt og rød peberflager. Serveres stuetemperatur eller køles. Pasta kan laves op til 4 timer i forvejen.

One Comment

Landon
27.04.2023 @ 04:52

As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the text into English:

Tangy jarred artichokes from the pantry light up with fresh ingredients for this flavorful pasta salad: green beans, parsley, lemon, and red onion. Source: Martha Stewart Living, May 2018 50 minutes 25 minutes 8 Total time Prepare servings ingredients 1 pound cavatappi or other short cork-shaped pasta Kosher salt 1 pound green beans, trimmed and cut into 2-inch pieces 3 tablespoons extra-virgin olive oil 2 jars (each 12 ounces) marinated artichoke hearts 2 cups packed parsley leaves, chopped Fine grated zest of 1 lemon plus 2 tablespoons fresh juice 1/2 cup thinly sliced red onion (from 1 small onion) 1/2 cup finely grated Parmesan Red pepper flakes for serving Directions 1. Cook pasta in a pot of salted boiling water according to package instructions. Add green beans to the pot 4 minutes before the end of cooking. Drain; transfer pasta and green beans to a large rimmed baking sheet. Drizzle with 1 tablespoon oil; toss to coat. Let cool slightly. 2. Drain artichokes in a colander, reserving 1/2 cup. Chop artichokes into 1-inch pieces. Transfer pasta and green beans to a large bowl. Add artichokes and reserved brine, parsley, lemon zest and juice, onion, cheese, and remaining 2 tablespoons oil; toss to combine. Season with salt and red pepper flakes. Serve at room temperature or chilled. Pasta can be made up to 4 hours ahead.