Pan-fried Veal and Italian Pasta Salad

Serves 4, Prep and Cook 25 mins

300g farfalle pasta

1 bunch asparagus, trimmed, halved crossways

2 zucchini, trimmed, thinly sliced lengthways

4 x 150g uncrumbed veal schnitzel

250g punnet cherry tomatoes, halved

1 cup fresh basil leaves

¹⁄³ cup pine nuts, toasted

¹⁄³ cup grated parmesan

DRESSING

¹⁄³ cup olive oil

¼ cup red wine vinegar

1 large clove garlic, crushed

1 Cook pasta in a stockpot of boiling, salted water for 8 minutes. Add asparagus and zucchini. Boil for a further 2 minutes. Drain. Rinse under cold water. Drain.

2 To make dressing, combine all ingredients in a small jug. Season. Whisk well.

3 Season veal.

4 Heat an oiled, large, non-stick frying pan over a high heat. Add veal in two batches. Cook for about 1 minute on each side, or until tender. Remove. Thinly slice.

5 Place veal, pasta, asparagus, zucchini, tomatoes, basil, pine nuts and parmesan in a large bowl. Pour over dressing. Gently toss to combine.