Spiral pasta salad with minted green beans and courgettes

Spiral pasta salad with minted green beans and courgettes

Insalata di spirali con fagiolini e zucchini alla menta

By
From
Pasta
Serves
4
Photographer
Laura Edwards

I discovered quite recently that when I cook two of my favourite dishes – minted beans and minted courgettes – and have leftovers, they combine perfectly with pasta for a flavoursome and refreshing salad.

Ingredients

Quantity Ingredient
300g dried spirali pasta
salt and pepper, to taste
1 tablespoon extra virgin olive oil

Salad

Quantity Ingredient
300g tender green beans, trimmed
500g courgettes, halved, then cut into quarters
2 garlic cloves, peeled and sliced
60ml extra virgin olive oil
20ml strong white wine vinegar
3 tablespoons fresh mint leaves

Method

  1. Cook the pasta in advance so that it can cool. Cook in plenty of boiling salted water for 8–9 minutes or until al dente. Drain, dress with the olive oil, then leave to cool.
  2. In another large pan, bring plenty of salted water to the boil and cook the beans first for about 10 minutes until they are softish. Scoop them out using a slotted spoon, and cook the courgettes in the same water for 8–10 minutes. Drain and combine them with the beans in a large bowl with the garlic, the olive oil, the vinegar and some salt and pepper. Mix well and leave to marinate until cold.
  3. Add the mint and mix with the pasta. Taste again for salt and pepper and serve.
Tags:
Antonio
Carluccio
pasta
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