Get all the flavours of a summer garden with this fresh, zingy salad. Sweet peas and buttery broad beans offer the perfect balance to the lively balsamic and salty cheese.
Fresh pea and broad bean pasta
- Preparation time: 10 minutes
- Cooking time: 15 minutes
300g essential Waitrose Conchiglie Rigate
500g essential Waitrose Peas, shelled
500g essential Waitrose Broad Beans, shelled
5 tbsp Pelagonia Aivar
1 tbsp olive oil
1 tsp balsamic vinegar
75g goat’s cheese or feta, crumbled
2 tbsp chopped fresh chives
1 Cook the pasta in a large pan of boiling water for 12 minutes,
or according to packet instructions, adding the peas and beans
for the last 2–3 minutes. Drain well and cool under running water.
2 Transfer to a large serving dish. Add the aivar, olive oil and balsamic vinegar and toss together until the pasta is coated.
3 Scatter over the cheese, chives and a good grinding of black pepper and chill until ready to serve.