Start with the vinaigrette to bind all the flavours together: mix the intense olive oil with the juice of half a lemon, a pinch of salt and pepper and the chopped walnuts. Put by.
Pasta salad with sardines and intense olive oil vinaigrette
- 1 bunch of fresh asparagus
- 400 g cleaned sardines
- 320 g pasta
- Extra-virgin olive oil
For the vinaigrette:
- 75 ml First Harvest extra-virgin olive oil
- Black pepper
Step by step
Sauté the fresh asparagus in a frying pan with a good dash of extra-virgin olive oil. After a couple of minutes, add the sardines and leave to cook for 5 more minutes, taking care not to break up the fish when stirring. Add salt as necessary and put by.
Cook the pasta and take off the boil and strain a couple of minutes before it’s fully cooked. Mix the pasta with the asparagus, sardines and vinaigrette on a serving dish. Serve warm or cold.
Fusilli is the best type of pasta to use in this salad.