Oh spring! Do you feel the energy rising in you as the sap goes up in the trees? You feel that desire of sun? I love going out of the winter and sitting on the terrace in the sun while my kids play in the garden. I love this brightness that we missed so much this winter. And I love the return of spring salads !

For the magazine Odelices , I made two gourmet recipes with the small spelled pasta of the company Lazzaretti. These pasta are made with small spelled grown on the high plateaux of Provence and dried in the old way with a low temperature process. More distinctive in taste than durum wheat, spelled has a slight aroma of hazelnut. I propose the first recipe: a spring pasta salad, with radishes, fresh peas and vegetable mozzarella (bought at Naturalia vegan).

Spring salad with spelled cubes, radishes and peas

For 4 people
Preparation: 10 minutes
Cooking: 13 min
Difficulty: Very easy

ingredients

 500 g of small spelled Lazzaretti
1 bunch of radishes
250 g peas, shelled and cooked
200 g of vegetable mozzarella
10 chopped basil leaves
6 to 8 c. to s. of olive oil 

Preparation

1. Bake the twist for 6 to 8 minutes in a saucepan of boiling salted water.
2. Clean the radishes and cut into slices.
3. Detail the mozzarella in dice.
4. Drain the pasta, pass them under a stream of cold water.
5. In a salad bowl put the pasta, pour the olive oil, mix.
6. Add radishes, peas, mozzarella and basil.

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