Pasta salad with peas, asparagus and goat’s cheese
SERVES 6 PREP AND COOK TIME 25 MINUTES 500g good-quality orecchiette pasta
2 tablespoons extra virgin olive oil
250g shelled fresh peas (see Maggie’s tip)
3 bunches thick-stemmed asparagus, ends trimmed
⅓ cup (50g) pine nuts, roasted (see Maggie’s tip, previous page)
½ cup loosely packed fresh chervil leaves
¾ cup loosely packed fresh flat-leaf parsley leaves, chopped coarsely
100g soft goats’ cheese
⅓ cup (80ml) extra virgin olive oil
1 tablespoon chardonnay vinegar
1 teaspoon Dijon mustard
1 Place a large saucepan of water over high heat, bring to the boil and add 2 tablespoons of sea salt. Add pasta and boil for 10 minutes or until just cooked through – al dente. Remove from the heat; strain off the water. Stir through the oil, then tip the pasta onto a tray and spread out to cool slightly.
2 Meanwhile, place another medium saucepan of water over high heat and bring to the boil. Add the peas and asparagus; boil for 2 minutes. Remove from the heat and drain. Cut the asparagus into about three pieces each. Place the peas and asparagus into a large bowl; add the pasta, most of the pine nuts, most of the chervil and parsley. Mix together well and season to taste with sea salt and freshly cracked black pepper.
3 DRESSING Place oil, vinegar and mustard in a small bowl and whisk well, then season to taste with sea salt flakes and freshly ground black pepper.
4 Pour the Dressing over the pasta mixture and mix well. Place on a serving platter and top with the goat’s cheese, the remaining pine nuts and chervil. Not suitable to freeze or microwave.