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How to make Basil, pinenut and parmesan pasta salad

Yield = 4
Prep time: 0:10
Cook time: 0:15
Total time: 0:25

Ingredients

  • 400g dried orecchiette or shell pasta
  • 1 cup S&W Whole Egg Mayonnaise
  • 2 tablespoons milk
  • 1/2 teaspoon finely grated lemon rind
  • sea salt and freshly ground pepper, to taste
  • 50g baby spinach leaves
  • 1 cup torn basil leaves
  • 1/4 cup pinenuts, toasted
  • 50g parmesan cheese, finely grated
  • Shaved parmesan cheese, to serve
  • Freshly ground pepper, to serve

Method

  • Step 1 Cook pasta in plenty of boiling water according to packet instructions or until al-dente. Drain and cool to room temperature.
  • Step 2 Whisk together S&W Whole Egg Mayonnaise, milk and lemon rind in a large bowl until combined. Season to taste.
  • Step 3 Add spinach leaves, basil, pinenuts and parmesan. Season to taste. Toss gently to just coat and top with shaved parmesan and freshly ground pepper.