°1 tbsp Dijon mustard
°2 teaspoons white wine vinegar
°Juice 1 1/2 lemon
°1 teaspoon agave nectar
°1/4 cup olive oil
Preparation
Cook the pasta according to the bearings of the package in salted water, to remain fairly solid, then direct.
At this time, add broccoli and peas to a huge dish with vegetable stock. Cover and leave in the soup, cook for 3 to 4 minutes, then at that point, leave on top and cook for two or three minutes to allow liquids to fade. Broccoli should be a fresh sensor, so remove any liquid from the remaining parts.
While cooking, penetrate tomatoes, peppers and olives. Add them to broccoli and peas when they are finished. Whisk the sauce together and add to the dish alongside cooked pasta and parmesan. Mix well, I prefer to prepare.
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