Summer Flight Pasta
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For 2-4 people
250 g pasta shaped like a butterfly
a few strands of fresh chives
2 tablespoons extra virgin olive oil
1 teaspoon poppy seeds
1 teaspoon lemon juice
For this presentation, I wanted to make the most of this beautiful pasta (coloured with spinach, beetroot, turmeric, paprika), without prevaricating the colors, so I used a simple yet tasty seasoning.
Cook the pasta in boiling salted water and al dente.
Chop the chives and mess it up with poppy seeds, olive oil and lemon juice.
Mix well and pour this fragrant and tasty sauce on the butterfly pasta.