Shrimp and Asparagus Pasta
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 cups fine, green Asparagus (cut into 5cm/2inch)
- 2 cups Snap pea
- ½ cup Yogurt
- 3 Tbsps low-fat Mayonnaise
- 2 Tbsps lemon juice
- 2 cups cooked shrimp (defrosted if frozen)
- 2 ripe Avocados
- To garnish
- 1 Tbsp Dill (chopped)
Preparation steps
1.
Bring a pan of salted water to the boil and add the pasta bows. Return to the boil and cook according to the packet instructions, for about 10 minutes, until al dente (tender yet still with a slight bite).
2.
Drain and rinse with cold water, then put into a large bowl.
3.
Blanch the asparagus and mange tout into boiling salted water for 2 minutes, then drain, plunge into cold water and drain again. Add to the bowl with the pasta
4.
Mix together the yogurt, mayonnaise and lemon juice. Stir into the pasta and vegetables. Season generously with salt and ground black pepper. Add the shrimps
5.
Cut the avocados into quarters and peel away the skin, remove the stone and slice the flesh. Gently stir into the pasta salad. Spoon into serving bowls and garnish with dill to serve.
