Last Updated on 4 months by Lucie
Nothing beats using some seasonal ingredients to create a simple easy dish. We’ve combined petit pois peas with asparagus to create a light and fresh Springtime Pasta Salad topped with Organic Godminster Cheddar.
Ingredients:
- Rigatoni pasta
- petit pois peas
- a bunch of asparagus
- chopped flat-leaf parsley
- creme fraiche
- extra virgin olive oil
- juice of half a lemon
- salt and pepper to taste
- Godminster organic cheddar
Method:
- Boil the pasta until cooked (we made two portions worth measuring the dry pasta in bowls).
- Gently boil the asparagus until tender, it doesn’t take long.
- Defrost the peas.
- Combine all drained items in a mixing bowl.
- To make the sauce, mix together two generous tablespoons of creme fraiche with a glug of olive oil. Squeeze in the lemon juice and season. Whisk together until smooth.
- Pour over the pasta and combine.
- Serve the pasta in a suitable dish and top with flat-leaf parsley and grated Godminster Cheddar (Parmesan, Burrata, Pecorino, most cheeses work here).
- Enjoy with cold white wine, a dressed salad and crunchy bread.
