Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Conchigliette
Vegetable Pasta Salad
Courgettes and peppers griddled until charred, then tossed with white beans, lemon and dried herbs. Good warm, better the next day out of the fridge.
Caitlin Fitzpatrick
Feeds: 4
20 minutes
Ingredients
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3tbsp olive oil
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2 courgettes
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4-5 mini peppers, halved and deseeded
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300g white beans
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150g tomatoes, diced
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1 red onion, diced
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Northern Pasta Co Conchigliette
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1 lemon, zested and juiced
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Salt and pepper
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1tsp dried mix herbs
Method
1
Heat a griddle pan over a high heat Half your courgettes, drizzle with ½ tbsp olive oil, and season with salt Griddle until nicely charred, and cooked through Griddle the mini peppers until the skins begin to brown and blister Dice all of your vegetables to 1cm squares, or roughly the same size as the pasta you're using Cook your Conchigliette according to the packet instructions Add the pasta, along with all of the chopped vegetables to a bowl and mix well Zest 1 lemon and add the zest and juice to the pasta salad, alongside the remaining 2 ½ tbsp olive oil, salt, pepper, and dried mixed herbs Toss well until everything is well com
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