insalata verde, peas, fresh chives, edamame, onion whistle, green beans, green olives, goat cheese pesto
IngredientsRecipe for 4 persons
Preheat your Oven at 400.00 °F
Finely chop in whistle the green onion.
In a pot of boiling water, cook the peas, beans and edamame for 5 to 8 minutes. Remove from heat, drain and pour all the beans in ice cold water. Drain again.
Press the lemon.
Bake the pine nuts for 5 min in the oven and infuse them when still hot in olive oil.
Mix all the ingredients and blend in a blender
Mix all the greens in a bowl with pesto.
Pour in a plate and cover with pieces of goat cheese. Decorate with young sprouts.
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