Spring Pasta Salad with Asparagus, Tomato and Mozzarella
recipe
Spring Pasta Salad with Asparagus, Tomato and Mozzarella
No commentsIngredients
700g asparagus stems, peeled if tough, and ends trimmed
- 450g penne pasta
- 225g mozzarella cheese, cut into small cubes
- 1 large bunch (around 12) spring onions, sliced into thin rounds
- 24 ripe cherry tomatoes, cut in half and drained for 20 minutes in a colander to remove excess liquid
- 4 tbsp extra-virgin olive oil
- zest and juice of 1 lemon
- 2 tbsp toasted pine nuts
- 1 large handful fresh basil leaves, lightly chopped
- salt and freshly ground black pepper
Serves:
4
Preparation:
25
Cook Time:
25
Total Time:
50min
Directions
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- Bring a large pot of salted water to the boil. Add the asparagus and blanch it until just tender, about 3 minutes.
- Scoop the asparagus from the water with a large strainer spoon and place in a colander. Run cold water over it to stop the cooking and to preserve the bright green colour. Drain well and slice into small pieces on the diagonal, leaving the tips whole.
- Bring the water back to a rapid boil and cook the penne until al dente (tender but slightly firm to the bite). Run the pasta under cold water and drain well.
- In a large serving bowl add the pasta, the blanched asparagus and all the remaining ingredients.
- Season with salt and pepper, and toss well until all the pasta is well-coated with dressing. Taste for seasoning. This is best served at room temperature. Serves to as a main course, or to as an appetiser or side dish.
Source: Tesco
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