Basil, pinenut and parmesan pasta salad

Cooking Salads Basil, pinenut and parmesan pasta salad

Pine nuts add texture to this easy pasta salad.

Lables: Fish free Shellfish free
  1. Cook pasta in plenty of boiling water according to packet instructions or until al-dente. Drain and cool to room temperature.
  2. Whisk together S&W Whole Egg Mayonnaise, milk and lemon rind in a large bowl until combined. Season to taste.
  3. Add spinach leaves, basil, pinenuts and parmesan. Season to taste. Toss gently to just coat and top with shaved parmesan and freshly ground pepper.

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400g dried orecchiette or shell pasta
1 cup S&W Whole Egg Mayonnaise
2 tbsp milk
1/2 tsp finely grated lemon rind
sea salt and freshly ground pepper, to taste
50g baby spinach leaves
1 cup torn basil leaves
1/4 cup pinenuts, toasted
50g parmesan cheese, finely grated
Shaved parmesan cheese and freshly ground pepper, to serve

Adv

Autors
Preparation time
10
Cooking time
15
Difficulty
Super easy
Serves
4 people
Method
Baking
Category
Salads
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