Ingredients
For the salad
- 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
For the Avocado Cesar dressing
- 3 tbsp olive oil
- ½ 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
Instructions
For the salad
- 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.
- Thaw the corn and aspáragus and drain them well.
- Preheat a pan over high heat and drizzle olive oil on it.
- 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.
- 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.
- 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.
- Wait for everything to cool down before continuing.
For the dressing
- Place everything in a food processor or use an immersion blender until smooth. Add milk to correct the thickness.
- Mix the corn, asparagus, pasta and pancetta with the dressing.
- Finish the salad with fresh basil leaves and parmesan cheese flakes.
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