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    Fresh pea and broad bean pasta

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    Fresh pea and broad bean pasta

    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.

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes

    Serves: 4

    Ingredients

    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

    Method

    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.

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    Cook’s tip

    For a delicious alternative, swap the pasta for cubed
    new potatoes.

    And to drink…

    With delicate and fragrant aromas of elderflower and
    fresh grass, this is the perfect pairing for a summery pasta
    salad: Puklavec & Friends Sauvignon Blanc & Pinot Grigio

    Comments

    Average user rating

    4 stars

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