10 sprigs mint
5 heads arugula
300 g penne
150 g frozen peas
20 pitted olives
Boil the pasta with two sprigs of mint in salted water, according to the package directions. Three minutes before the pasta is ready, add green peas. When pasta is done boiling, drain the liquid and rinse the pasta and peas under cold running water. Discard the mint. Cool the pasta with peas on a large plate. Mince the remaining sprigs of mint and leaves of arugula. Add them to the pasta. Season the dish with lemon zest, juice, and olive oil. Add salt and pepper to taste.
Finally, add olives. Slice olives before adding, if desired.
Spinach and Cashew Sauce Green Salad
1 bunch spinach
2 tbsp. cashew
0.5 clove garlic
Rinse and boil the spinach. Then, rinse the greens with cold water and gently transfer to bowl. Pour dressing over the greens.
Mix lemon juice and soy sauce. Grind nuts in a blender. Mince half a clove of garlic. Add the nuts and garlic to the mixture of lemon juice and soy sauce.
Pumpkin Seeds Green Salad
a mixture of lettuce leaves
50 g dried pumpkin seeds
100 g ceps
Peel the pumpkin seeds and fry them in preheated olive oil until they crackle.
Transfer them to a deep plate. Wash, clean and cut the mushrooms into slices.
Fry for 3-5 minutes in olive oil. Combine mushrooms with the seeds. Wash, dry and shred lettuce leaves. Add leaves to seeds and mushrooms. Mix well and season with salt and pumpkin oil.