SUPERGREEN PASTA SALAD

INGREDIENTS

400g broad beans

200g sugar snaps, halved

400g trofie or other short pasta

For the dressing:

50g fresh spinach, chopped

25g basil chopped

2 garlic cloves, crushed

4 tbsp olive oil

Squeeze fresh lemon

METHOD

1. To make the dressing, place all the ingredients in a small blender and whizz to a thick paste, ensuring that you leave a little texture. Season well, adding more lemon if needed. Set to one side.

2. Set a steamer over a large pan of simmering water and steam the broad beans and sugar snaps for 2-3 minutes. Cool under running water and drain well. Peel the skins from the broad bean pods and place in a bowl. Add the sugar snaps.

3. Cook the pasta according to the pack instructions, drain and cool under cold water. Drain well and add to the vegetables. Add the spinach and basil dressing and combine well. Check the seasoning and serve.