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Pasta salad with rocket & crème fraîche recipe
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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
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
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Energy
1425kj
340kcal
17%
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Fat
15g
21%
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Saturates
4g
20%
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Sugars
3g
3%
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Salt
0.5g
<1%
of the reference intake
Carbohydrate 44.2g
Protein 10g
Fibre 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.
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- 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