This spring vegetable pasta salad contains some of my favourite ingredients – artichoke hearts, lemon, broad beans and tomatoes – in just one crazy-good bowl of comfort and delight! Taste the essence of spring in every mouthful of broad beans and juicy cherry tomatoes to celebrate leaving winter behind and enjoying this sunny bowl of deliciousness!

Makes: 4 serves
Preparation time: 15 minutes
Cooking time: 20 minutes

Ingredients:

  • 2 litres filtered water
  • 1 tablespoon quality salt
  • 4 cups gluten-free pasta
  • ½ cup cold-pressed olive oil
  • 1½ cups broad beans, blanched, peeled (see Note)
  • ½ cup flat-leaf parsley leaves
  • ¼ cup mint leaves, torn
  • ½ teaspoon cracked black pepper
  • ½ cup cherry tomatoes, halved
  • ½ cup yellow grape tomatoes, halved

Artichoke & lemon cream

Directions:

  1. Bring the filtered water to the boil and add the salt and pasta.
  2. Bring back to the boil, then reduce heat and cook for 15-20 minutes or until al dente (or follow packet directions). Drain, then cool under cold running water. Drain well. Transfer pasta to a medium serving bowl, then toss in olive oil. Set aside and keep warm.
  3. Meanwhile, make the artichoke & lemon cream.
  4. When ready to serve, add beans, parsley, mint, cracked pepper, tomatoes and artichoke & lemon cream to the pasta and toss well to combine.
  5. Although I call this a spring salad, it’s lovely served warm in winter. Simply substitute the vegetables for those in season.

Artichoke & lemon cream

  1. Place all the ingredients in a blender and blend until smooth.

Tip: Use green beans or peas when broad beans aren’t in season. Asparagus is also a wonderful addition!

Note: To blanch broad beans, remove beans from pods. Place beans in boiling water and cook for 30 seconds to 1 minute (small beans take less time than large ones). Drain, then cool under cold running water. Remove skin from broad beans and discard. This can take a little time but they are so worth it – and broad beans are so good for you.

Shared with love by….

Anthea Amore, Organic Passion Catering

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