BASIL, PINENUT AND PARMESAN PASTA SALAD

PREP: 20MINS | COOK: 10MINS | SERVES: 4

INGREDIENTS

400G DRIED ORECCHIETTE OR SHELL PASTA

1 CUP S&W REAL WHOLE EGG MAYONNAISE

2 TABLESPOONS MILK

½ TEASPOON FINELY GRATED LEMON RIND

SEA SALT AND FRESHLY GROUND PEPPER, TO TASTE

50G BABY SPINACH LEAVES

1 CUP TORN BASIL LEAVES

¼ CUP PINENUTS, TOASTED

50G PARMESAN CHEESE, FINELY GRATED

SHAVED PARMESAN CHEESE AND FRESHLY GROUND PEPPER, TO SERVE

METHOD

  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 REAL 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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