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Fresh pea and broad bean pasta salad
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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.
Serves: 4
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.
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
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 |
This recipe was first published in Mon Jul 20 11:34:00 BST 2015.
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