This pasta salad is a fresh and zingy dish which uses seasonal spring vegetables and butterbeans tossed with a caper herb dressing and finished with pistachios.
1 asparagus bunch, trimmed and roughly chopped
1 small fennel bulb, finely sliced
1 can butterbeans
For the dressing:
1 lemon, zest and juice
4 tbsp olive oil
2 tbsp capers, drained and roughly chopped
1 bunch of mint, finely chopped
1 bunch of dill, finely chopped
20g pistachios, roughly chopped
1. Cook the orrechiette in a pan of salted boiling water according to packet instructions. For the last 5 minutes of cooking, add the asparagus to cook through.
2. Drain the pasta and asparagus and run over cold water to cool. Transfer to a large bowl and add the shaved fennel and butterbeans.
3. In a small bowl, mix together the lemon zest and juice, olive oil, chopped capers and herbs. Add to the pasta bowl along with a good seasoning of salt and pepper. Divde between two bowls and finish with the chopped pistachios.