Pasta, pea and radish salad with egg

Author: Chrissy Freer - B App Sc Nut, Grad Cert Human Nut

Photographer: John Paul Urizar

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For an easy vegetarian meal, try this light but satisfying pasta salad, brimming with fresh ingredients.

Serves: 4

Time to make: 25 mins

Hands-on time: 15 mins

Ingredients

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250g wagon wheel pasta
1½ cups frozen green peas
200g sugar snap peas, halved
1 bunch asparagus, cut into 4cm lengths
1 tablespoon extra-virgin olive oil
1 lemon, zested, juiced
6 radishes, thinly sliced
1 cup loosely packed fresh mint leaves, plus extra to serve
1 avocado, halved
4 soft-boiled eggs, halved, to serve

Instructions

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1 Cook pasta according to packet instructions. Add peas, sugar snap peas and asparagus for the last 2 minutes of cooking time. Drain. Refresh under cold running water and drain again.

2 Transfer pasta and veggies to a large salad bowl. Add oil, zest, 1 tablespoon lemon juice, radish and three quarters of the mint, tossing to combine. Season with freshly ground black pepper.

3 Place remaining mint in a food processor and process until finely chopped. Add avocado and remaining lemon juice and process until creamy.

4 Top salad with soft-boiled eggs. Drizzle over avocado dressing, then serve scattered with extra mint leaves.

Nutrition Info (per serve)

Calories 405 cal

Kilojoules 1693 kJ

Protein 20.4 g

Total fat 10.5 g

Saturated fat 2.1 g

Carbohydrates 51.9 g

Sugar 5.3 g

Dietary fibre 9 g

Sodium 75 mg

Calcium 105 mg

Iron 4.2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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