Broad bean pasta salad recipe

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broad bean pasta salad HERO
  • Rating: 2 stars
  • Cost per serving: 58p
  • 10 mins to prepare and 15 mins to cook Takes: 10 mins to prepare and 15 mins to cook
  • 6 Serves: 6

To make the vinaigrette, whisk the garlic and single cream into the olive oil. Slowly whisk in the lemon juice, caster sugar and 3 tbsp water; you want the dressing to be the consistency of single cream. Season to taste.

Cook the pasta in plenty of salted water until al dente, then drain. Tip back into the saucepan and pour the dressing over. Mix well and leave to cool slightly.

Meanwhile, blanch the broad beans in boiling water for 2 minutes, refresh under cold water, drain and (if you like) remove the beans' outer skins. Blanch the peas in boiling water for 2 minutes, then refresh and drain. Stir the beans and peas into the pasta with the spring onions and mozzarella. Season to taste and serve.

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  • 350g (12oz) dried fusilli pasta
  • 150g (5oz) broad beans, fresh or frozen
  • 150g (5oz) peas, fresh or frozen
  • 3 spring onions, finely sliced
  • 2 balls mozzarella, cubed
  • For the vinaigrette
  • 1 garlic clove, crushed
  • 4tbsp single cream
  • 6tbsp extra-virgin olive oil
  • 1 lemon, finely zested and juiced
  • pinch caster sugar
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Each serving contains
  • Calories 467 23%
  • Sugar 3g 3%
  • Fat 23g 33%
  • Saturates 8.9g 45%
  • Salt 0.4g 7%
of an adult's Reference Intake amount. Find out more
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