2 fresh, fantastic pasta salads

Freshen up your pasta salad game by adding lots of crunchy veg and this lively green pesto to wholewheat pasta – then bake the leftovers in the oven for a next-level lunch box treat.

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For the perfect pasta salad:

Cook wholewheat pasta according to the packet instructions. To the same pot, add corn on the cob for the last 5 minutes, broccoli florets for the last 3 minutes, and peas for the last 30 seconds. When everything is cooked to satisfaction, drain the water and set aside.

For the pesto, blend:

  1. 1 ½ cups cooked peas
  2. ¼ cup raw chopped almonds
  3. 3 sprigs chopped basil
  4. 3 sprigs chopped mint
  5. ¼ cup chopped Italian flat leaf parsley
  6. 1 chopped garlic clove
  7. the juice and zest of 1 lemon
  8. ¼ cup olive oil
  9. ¼ cup grated Parmesan cheese
  10. Add scoops of the bright green pesto to your salad and off you go!

For the easiest pasta bake:

Combine: 150 g flour with 4 free range eggs, 250 g ricotta and a drizzle of oil. Add 320 g leftover pasta salad, mix well and bake at 180° C for 35 minutes until golden. Leave to cool, then slice for the perfect lunch box bite or after school snack…

#winning

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