Pasta salad with peas, as­para­gus and goat’s cheese

The Australian Women's Weekly - - Country Cook -

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.

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