Meals and Courses

  • 4 tablespoons extra virgin olive oil
  • 1 garlic clove, crushed
  • finely grated rind and juice of ½ unwaxed lemon
  • 6 spring onions, thinly sliced
  • 175 g (6 oz) dried fusilli
  • 150 g (5 oz) asparagus tips, cut into 2.5 cm (1 inch) pieces
  • 150 g (5 oz) green beans, trimmed and cut into 2.5 cm (1 inch) pieces
  • 50g (2 oz) shelled peas, fresh or frozen
  • 1 buffalo mozzarella cheese ball, drained and torn into small pieces
  • 50 g (2 oz) watercress
  • 2 tablespoons roughly chopped flat leaf parsley
  • 2 tablespoons snipped chives
  • 8 basil leaves, torn
  • salt and black pepper

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.

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 to the pan 3 minutes before the end of the cooking time.

Drain the pasta and vegetables lightly, then stir into the prepared dressing. Set aside in a cool place until cooled to room temperature.

Fold 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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