Asparagus, Pea & Burrata Pasta Salad

Cook Time 20 minutes

Servings 4


250g dried chickpea pasta

2 x (125g) burrata cheese

1 bunch asparagus, trimmed

1 cup fresh peas

½ cup mint leaves

¼ cup dill, chopped finely

1 cup snow tendrils

4 tbsp extra virgin olive oil

50ml white balsamic

1 lemon, zested and juiced

Salt & pepper


Cook pasta as per packet directions.

Add ½ bunch of asparagus into pasta water and cook for 2mins. Remove asparagus and plunge into ice-cold water. Slice asparagus into thirds.

With remaining asparagus, take a vegetable peeler and run down the asparagus lengthways, to create thin ribbons. In a large bowl, mix cooked and raw asparagus, mint, dill, peas, lemon zest and snow pea tendrils.

Combine oil, balsamic and lemon juice together with a pinch of salt and pepper.

Strain pasta and run under cold water to stop the cooking process. Add to the bowl with vegetables. Pour dressing over the pasta and mix well. Season with salt and pepper.

To serve, arrange the salad in the middle of the plate and place the burrata on top.


Raspberry Cordial


Brussel Sprouts with Cashew Cream