serves: 4

Prep: 20 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 Cheese.

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