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Springtime Pasta Salad

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Nothing beats using some seasonal ingredients to create a simple easy dish. We’ve combined petit pois peas with asparagus to create a light and fresh Springtime Pasta Salad topped with Organic Godminster Cheddar.

Ingredients:

  • Rigatoni pasta
  • petit pois peas
  • a bunch of asparagus
  • chopped flat-leaf parsley
  • creme fraiche
  • extra virgin olive oil
  • juice of half a lemon
  • salt and pepper to taste
  • Godminster organic cheddar

Method:

  • Boil the pasta until cooked (we made two portions worth measuring the dry pasta in bowls).
  • Gently boil the asparagus until tender, it doesn’t take long.
  • Defrost the peas.
  • Combine all drained items in a mixing bowl.
  • To make the sauce, mix together two generous tablespoons of creme fraiche with a glug of olive oil. Squeeze in the lemon juice and season. Whisk together until smooth.
  • Pour over the pasta and combine.
  • Serve the pasta in a suitable dish and top with flat-leaf parsley and grated Godminster Cheddar (Parmesan, Burrata, Pecorino, most cheeses work here).
  • Enjoy with cold white wine, a dressed salad and crunchy bread.

 

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