Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Conchigliette
Bean & Pasta Salad
Two tins of beans, a lot of dill and enough lemon to wake it up. Made for picnics and the sort of lunch you carry to a park.
Caitlin Fitzpatrick
Feeds: 4
10 minutes
Ingredients
- 300g Conchigliette, cooked in well salted water, drained and refreshed under cold water
-
100g green olives, pitted weight, sliced
-
2 400g tins beans, a mix is good, I used Kidney and Borlotti here, drained
-
1 red onion, peeled, finely diced
-
2 peppers, deseeded and diced, red and yellow work well, green also welcome
-
15g Dill, finely chopped
-
6-8 tbsp extra virgin olive oil
-
2-3 lemons, juice, depending on taste,
-
Sea salt and black pepper
Conchigliette
From: £4.95
Method
1
Lemon wedges and chilli flakes to serve, crumbled feta is also a solid option Combine all the ingredients in a mixing bowl. With a good pinch of salt. Add olive oil and lemon juice to taste. It will drink oil. So if you want to make ahead. Maybe finish with the oil just before serving.
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