Orecchiette Pasta Salad with Spring Vegetables and Fresh Goats Cheese

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SERVES 4 | PREP 20 MINS | COOK 15 MINS

INGREDIENTS

• 400g orecchiette pasta

• 120g asparagus, cut into 5cm lengths

• 100g fresh peas

• 2-3 zucchini, julienned

• 1 cup fresh basil leaves

• 1 cup fresh mint leaves

• zest & juice of 1 lemon

• 1/4 cup basil pesto, plus extra to serve

• 2 tbsp extra virgin olive oil

• salt & pepper to taste

• 120g Yarra Valley Fresh Goats Cheese

METHOD

• Cook the pasta in a large saucepan of salted boiling water for 8-10 minutes.

• Add the peas and asparagus & cook for a further 1-2 minutes. Drain & refresh in ice cold water.

• Combine the pasta, peas & asparagus with the julienned zucchini, pesto, lemon zest, juice, olive oil, salt & pepper in a large serving bowl.

• Top the salad with the mint, basil & extra pesto. Crumble the Yarra Valley Dairy cheese.

Note: can be served as a warm pasta, if desired.