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Broad bean pasta salad recipe

Broad bean pasta salad recipe

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See method

  • Serves 6
  • 10 mins to prepare and 15 mins to cook
  • 485 calories / serving

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
If you haven't got fusilli, try using penne or another short pasta

Each serving contains

  • Energy

    2030kj
    485kcal     24%

  • Fat

    23g 33%

  • Saturates

    9g 45%

  • Sugars

    3g 3%

  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 47.4g Protein 18.3g Fibre 6.1g

Method

  1. 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.
  2. 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.
  3. 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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