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Fresh pea and broad bean pasta
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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.
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.
For a delicious alternative, swap the pasta for cubed
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
Typical values per serving:
This recipe was first published in July 2015.