Save to your scrapbook
Asparagus, pasta & pea salad
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
500g pack Waitrose Fresh Fusilli
155g pack Waitrose Ready Shelled Garden Peas
2 x 125g packs Waitrose Fine Asparagus, halved
3 tbsp mayonnaise
2 tbsp grated Parmigiano Reggiano
grated zest and juice of 1 small lemon
handful of fresh parsley, chopped
1. Bring a very large pan of water to the boil, add the pasta and cook for 3 minutes. Tip in the peas and asparagus and cook for a further 2 minutes until all are tender. Cool under running water and drain well.
2. Mix together the mayonnaise, Parmigiano Reggiano and lemon zest and juice.
3. Gently toss the pasta and vegetables in the dressing. Scatter over the chopped parsley and chill until ready to serve.
Typical values per serving:
This recipe was first published in April 2012.