Fresh Goats Cheese, Spring Vegetable and Orecchiette Salad

serves: 4

Prep: 20 mins

Cook: 15 mins


    • 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


    • 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.

Fresh Goats Cheese 120g


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