Broad bean pasta salad recipe
Ingredients
- 350g (12oz) dried fusilli pasta
- 150g (5oz) broad beans, fresh or frozen
- 150g (5oz) peas, fresh or frozen
- 3 spring onions, finely sliced
- 2 balls mozzarella, cubed
For the vinaigrette
- 1 garlic clove, crushed
- 4tbsp single cream
- 6tbsp extra-virgin olive oil
- 1 lemon, finely zested and juiced
- pinch caster sugar
Each serving contains
- Energy
- 2030kJ 485.0kcal
- Fat
- 23g
- Saturates
- 9g
- Salt
- 0.4g
- Sugars
- 3g
of the Reference intake
Carbohydrate 47.4gProtein 18.3gFibre 6.1g
Method
- To make the vinaigrette, whisk the garlic and single cream into the olive oil. Slowly whisk in the lemon juice, caster sugar and 3 tbsp water you want the dressing to be the consistency of single cream. Season to taste.
- Cook the pasta in plenty of salted water until al dente, then drain. Tip back into the saucepan and pour the dressing over. Mix well and leave to cool slightly.
- Meanwhile, blanch the broad beans in boiling water for 2 minutes, refresh under cold water, drain and (if you like) remove the outer skins. Blanch the peas in boiling water for 2 minutes, then refresh and drain. Stir the beans and peas into the pasta with the spring onions and mozzarella. Season to taste and serve.
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