Summer spinach pasta salad
- August 2008
- Serves 4
- Hands on time 15 mins
This 15-minute pasta salad recipe with spinach and goat’s cheese would make a fine summery lunch to take to work.
- Vegetarian recipes
- 31.2g (9.8g saturated)
- 45.8g (4g sugars)
- 200g fiocchetti all’uovo pasta (from Waitrose), or penne
- 2 tbsp white wine vinegar
- 7 tbsp extra-virgin olive oil
- Bunch of spring onions, trimmed
- 200g raw shelled peas
- 2 tbsp chopped fresh mint
- 150g soft goat’s cheese, crumbled
- 200g fresh young spinach leaves, washed
- 1 small garlic clove, finely chopped
- 1 tsp chilli flakes (optional)
- Bring a large saucepan of lightly salted water to the boil. Add the pasta and cook according to the packet instructions or until al dente.
- Meanwhile, pour the white wine vinegar and 6 tablespoons of the olive oil into a salad bowl. Season to taste with salt and freshly ground black pepper. Finely slice the spring onions and add to the vinaigrette with the raw peas, chopped fresh mint and crumbled goat’s cheese.
- Dry the spinach with a tea towel or a salad spinner, if you have one, and add to the salad bowl.
- Set a small saucepan over a low heat. Add the remaining olive oil, garlic and chilli flakes, if using. Cook very gently until the garlic begins to colour, then immediately remove from the heat. As soon as the pasta is cooked, drain thoroughly and toss in the garlic (and chilli) oil, then mix immediately into the pea, spinach and cheese mixture. Toss together well, season to taste with salt and black pepper and serve. This will sit quite happily for an hour.
If your spinach is large-leafed and unwashed, allow some extra time to prepare it and use an extra 25g per person. Wash the spinach thoroughly in the sink until all the soil is rinsed off, then place in a colander.
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