Fresh Goats Cheese, Spring Vegetable & Orecchiette Salad
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 Goats Cheese
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 Cheese.
Note: can be served as a warm pasta if desired.
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