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 salad
- 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.