Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
15 Ingredients
Number of servings
4
- 4tablespoons extra virgin olive oil
- 1 clove garlic, crushed
- 1/2 lemon, finely grated rind and juice
- 6 spring onions, thinly sliced
- 175grams dried fusilli
- 150grams asparagus tips, cut into 2.5 cm pieces
- 150grams green beans, trimmed and cut into 2.5 cm pieces
- 50grams peas, fresh or frozen
- 1 small buffalo mozzarella, drained and torn into small pieces
- 50grams watercress
- 2tablespoons parsley, roughly chopped
- 2tablespoons chives, snipped
- 8 basil leaves, torn
- 4 salt
- 1 pinch pepper
Method
Step 1 of 4
Mix the oil, garlic, lemon rind and juice and spring onions together in a large, non-metallic serving bowl and leave to infuse while you cook the pasta.
Step 2 of 4
Cook the pasta in a large saucepan of salted boiling water according to the packet instructions until al dente, adding the asparagus, beans and peas 3 minutes before the end of the cooking time.
Step 3 of 4
Drain the pasta and vegetables lightly, then stir into the prepared dressing. Set aside in a cool place until cooled to room temperature.
Step 4 of 4
Stir the remaining ingredients into the pasta salad. Season with salt and pepper, then leave the dish to stand for at least 5 minutes for the flavours to mingle before serving.
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