Salade de pâtes à la vinaigrette César à l’avocat

Ingrédients

• 150 g pancetta (sliced)
• 120 g frozen corn kernels
• 130 g frozen asparagus
• 130 g pasta (it can be regular or wholegrain)
• Basil leaves
• Olive oil
• Salt
• Parmesan cheese flakes (made with a vegetable peeler)
• 3 tbsp olive oil
• 1/2 avocado (peeled)
• 1 lime (juice only)
• 1 anchovy filet (or 2 if you prefer it stronger or none if you don't like it)
• 2 garlic cloves
• 30 g parmesan cheese, (freshly finely grated)
• 5-10 tbsp milk (any kind)
• Salt and pepper (to taste)

Préparation

1. 1

   --- For the salad ---

2. 2

   Cook the pancetta on medium heat until golden on both sides. Remove it and place it on a dish with kitchen paper. Once cold, chop it in small squares.

3. 3

   Thaw the corn and aspáragus and drain them well.

4. 4

   Preheat a pan over high heat and drizzle olive oil on it.

5. 5

   Cook the corn on the pan for 2 minutes or until tender. Remove them and place them on a colander to remove the excess liquid.

6. 6

   Preheat the pan again and drizzle olive oil on it. Place the asparagus in and sprinkle a nice amount of salt on them to keep them green. Cook them for 2 minutes and remove them. Also place them on the colander to remove excess liquid.

7. 7

   Cook the pasta in water with plenty of salt until al dente; about 8-10 minutes. Remove it and mix it with olive oil to prevent it from sticking.

8. 8

   Wait for everything to cool down before continuing.

9. 9

   --- For the dressing ---

10. 10

    Place everything in a food processor or use an immersion blender until smooth. Add milk to correct the thickness.

11. 11

    Mix the corn, asparagus, pasta and pancetta with the dressing.

12. 12

    Finish the salad with fresh basil leaves and parmesan cheese flakes.