This stunning new version of a family favourite is designed for the Australian summer.
- Cook the pasta in a large saucepan of salted boiling water until al dente. Cool under running water. Drain. Transfer to a large bowl. Drizzle over the oil. Toss to combine.
- Bring a large saucepan of salted water to the boil. Cook asparagus for 2 minutes or until just tender. Refresh under cold water. Drain. Use a zester, or a vegetable peeler and a small sharp knife, to cut lemon rind into thin strips. Add to the pasta. Add asparagus, bocconcini, olives, basil, mint and grated lemon rind.
- Whisk the lemon juice and garlic in a bowl. Gradually add the oil in a thin steady stream, whisking constantly until well combined. Pour over the pasta mixture. Season with salt and pepper. Toss gently to combine. Transfer to a large serving platter.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set