Rainbow Pasta Salad

Today was the first day of 2017 that truly felt like spring and so we spent our Saturday walking around and sitting outside in the sunshine. When we got home I felt inspired to cook something fresh with a range of colourful vegetables and different herbs in celebration of the end of winter, and so I made my Rainbow Pasta Salad.

 

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Ingredients:

  • For the Salad:
    • Watercress
    • Rocket
    • A can of green lentils
    • A can of chickpeas
    • 2 carrots
    • 2 heads of fennel
    • 6 radishes
    • 4 spring onions
    • 1 avocado
    • Flat leaf parsley
    • Coriander
    • 200-250g Buckwheat Pasta (wholewheat/ spelt/ brown rice pasta is also okay)
  • For the dressing:
    • 30-50 g basil
    • 1/4 cup of walnuts
    • 1 large clove (or 2 small  cloves) of garlic
    • Extra virgin olive oil
    • Lemon

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Method:

  1. Cook the pasta according to the directions on the packet. Drain in a colander and then set to one side to cool.
  2. Drain the chickpeas and lentils and add to a bowl
  3. Then add these ingredients in the following way:
    1. Grate the fennel and the carrots and add them
    2. Chop the radishes finely and add them
    3. Chop the spring onions and the avocado finely and also add those in
    4. Take a handful each of the parsley and coriander, chop them finely and add it into the mixture
    5. Season the mixture with a squeeze of half a lemon, some extra virgin olive oil , a pinch of salt and a generous amount of milled black pepper
    6. Add in the pasta and mix everything together thoroughly
  4. To create the pesto: Put the basil, walnuts, garlic into a food processor with 3 table spoons of extra virgin olive oil, 2 table spoons of water, half a tea spoon of salt and some milled black pepper. Blend until a smooth mixture forms and then mix it into the pasta mixture.
  5. In your serving dish create a bed of rocket and watercress and pour the pasta salad into the centre.

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