Fresh pea and broad bean pasta salad

Silvana Franco makes an Italian-inspired salad that's perfect for picnics.

DURATION 0:01:56

Tags: pasta, salad,

Recipe - 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.

Nutritional Info

Typical values per serving:

Energy 2,392kj
568kcals
Fat 18.6g
Saturated Fat 5.9g
Carbohydrate 73.9g
Sugars 6.4g
Protein 26.3g
Salt 0.7g
Fibre 14g

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