Basil Pesto, Pea, Pine Nut and Pecorino Pasta Salad
Everyone loves a pasta salad but they can often be heavy with mayo-style dressings. This one lightens things up with flavoursome pesto and fresh greens.
- Makes : 4-6 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 15 mins
500 g fusilli pasta
250 g fresh peas
150 g basil pesto
½ C (125 ml) olive oil
3 spring onions, finely sliced
a big handful of basil shoots or fresh basil leaves
½ C (125 ml) pine nuts, toasted
a generous amount of shaved Pecorino Romano cheese
a squeeze of lemon juice
sea salt and freshly ground pepper
Cook the pasta in salted water according to the package instruction, then drain and toss with a splash of olive oil and set aside to cool.
Blanch the peas for a few seconds in hot water and then refresh in ice water (you can also opt to leave raw).
Combine the pesto and olive oil in order to thin out the pesto. Toss the pasta in the pesto to evenly coat.
Add two-thirds of the peas, spring onions and basil shoots or leaves, a squeeze of lemon and toss to combine. Top with the rest of the peas and spring onions and then garnish with toasted pine nuts and Pecorino cheese. Season to taste and serve.