125 g (4 oz) wholewheat pasta shapes
185 g (6 oz) shelled broad bean (fava bean)s
250 g (8 oz) broccoli flowerets
90 g (3 oz) mange tout (snow peas), trimmed
3 tomatoes, diced
60 ml (2 fl oz) 1/4 cup) garlic vinaigrette
herb sprigs, to garnish
185 g (6 oz) shelled broad bean (fava bean)s
250 g (8 oz) broccoli flowerets
90 g (3 oz) mange tout (snow peas), trimmed
3 tomatoes, diced
60 ml (2 fl oz) 1/4 cup) garlic vinaigrette
herb sprigs, to garnish
method
1. Cook pasta in a saucepan of boiling salted water for 12 - 15 minutes until just tender.
2. Drain, rinse with cold water, and drain again. Put into a bowl.
3. Cook broad beans in a saucepan of boiling salted water for 15 minutes until tender; drain.
4. Cool slightly, then remove skins while still warm.
5. Steam broccoli and mange tout (snow peas) in a colander over a saucepan of boiling water for 3 minutes.
6. Leave vegetables to cool, then add to the pasta with the tomatoes.
7. Spoon over the vinaigrette and toss well.
8. Transfer salad to a serving dish and serve garnished with sprigs of herbs.
2. Drain, rinse with cold water, and drain again. Put into a bowl.
3. Cook broad beans in a saucepan of boiling salted water for 15 minutes until tender; drain.
4. Cool slightly, then remove skins while still warm.
5. Steam broccoli and mange tout (snow peas) in a colander over a saucepan of boiling water for 3 minutes.
6. Leave vegetables to cool, then add to the pasta with the tomatoes.
7. Spoon over the vinaigrette and toss well.
8. Transfer salad to a serving dish and serve garnished with sprigs of herbs.
serving amount
serves 4-6
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