Gennaro Contaldo

Spring pasta salad with fresh broad beans and peas

SERVES 4

INGREDIENTS

• 320 gr fusilli pasta

• salt & pepper

• 80 ml evo

• 60 gr grated parmesan

• 2 x slices prosciutto, finely chopped

• 1 x garlic clove, very finely chopped / minced

• ½ handful basil leaves, very finely chopped

• 150 gr fresh broad beans( shelled weight)

• 150 gr fresh peas( shelled weight)

• Parmesan shavings, to serve

1 Place a large pot of salted water on the heat to boil, then cook the fusilli until“ al dente.”

2 In the meantime, blanch broad beans for about 5 minutes until tender, but not mushy, drain and set aside to cool. Blanch the peas for about 3 minutes until tender, but not mushy, drain and set aside to cool.

3 In a bowl, combine evo, grated parmesan, a little black pepper, prosciutto, garlic, basil and set aside.

4 Drain the fusilli, stir in a drizzle of evo( to prevent sticking) and leave to cool.

5 In a large bowl, combine fusilli, broad beans, peas and the evo mixture and serve with shavings of parmesan.

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