Pasta salad with rocket & crème fraîche recipe
Looking for a pasta salad to enjoy alongside your barbecue favourites? This one might just fit the bill! Strong, peppery rocket balances beautifully with the crème fraîche, while the capers and lemon add a tasty tang.
See method- Serves 4
- 10 mins to prepare and 15 mins to cook
- 340 calories / serving
Ingredients
- 300g Tesco Dischi Volanti dried pasta
- 60g rocket
- 3 tbsp olive oil
- 4 garlic cloves, thinly sliced
- 1 spring onion, thinly sliced
- 125ml reduced fat crème fraîche
- 3 tbsp capers, drained and rinsed
- 1 lemon, finely zested
- 1 tbsp lemon juice
Each serving contains
- Energy
- 1425kJ 340.0kcal
- Fat
- 15g
- Saturates
- 4g
- Salt
- 0.5g
- Sugars
- 3g
of the Reference intake
Carbohydrate 44.2gProtein 10.0gFibre 0.5g
Method
- Bring a large pan of salted water to the boil and tip in the pasta shapes, return to the boil and cook for 10-12 minutes until just tender.
- Meanwhile, wash the rocket and leave to drain. Heat the oil in a small saucepan and gently fry the garlic and spring onions for about 30 seconds.
- Drain the pasta and rinse lightly. Tip into a large bowl and add the garlic, spring onions and oil, crème fraîche, capers, lemon juice, salt and plenty of freshly ground black pepper. Mix well until evenly combined.
- Stir in the rocket and pile the pasta onto serving plates or in a large bowl. Scatter with the lemon zest and serve immediately.
- See more Pasta recipes
