Bow tie salad with summer greens and pesto

Ingredients

• ½ packet of farfalle pasta
• ½ cup each of peas, asparagus, courgettes and mange tout
• ½ cup ready-made pesto sauce

Instructions

1. Cook the pasta according to packet instructions and allow to cool.
2. Cut the asparagus and courgettes into even pieces.
3. Blanch all the vegetables briefly in boiling water, so they are still quite crispy, then plunge them into cold water.
4. Mix the pesto into the cool pasta. Add the vegetables and toss to combine.
5. Check whether you need salt and pepper.

Recipe from:

Café Flo and Ove Flo
116 Greenway Rd, Greenside
(011) 646 6817