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How to make Linguine salad with bocconcini and lemon vinaigrette

Yield = 10
Prep time: 0:20
Cook time: 0:10
Total time: 0:30

Ingredients

  • 400g linguine
  • 1 1/2 tablespoons olive oil
  • 2 bunches asparagus, woody ends trimmed, cut into 4cm lengths diagonally
  • 220g cherry bocconcini, drained
  • 80g (1/2 cup) pitted black olives
  • 3/4 cup chopped fresh basil
  • 3/4 cup chopped fresh mint
  • 1 lemon
  • 2 tablespoons finely grated lemon rind
  • 80ml (1/3 cup) fresh lemon juice
  • 2 garlic cloves, crushed
  • 185ml (3/4 cup) olive oil

Method

  • Step 1 Cook the pasta in a large saucepan of salted boiling water until al dente. Cool under running water. Drain. Transfer to a large bowl. Drizzle over the oil. Toss to combine.
  • Step 2 Bring a large saucepan of salted water to the boil. Cook asparagus for 2 minutes or until just tender. Refresh under cold water. Drain. Use a zester, or a vegetable peeler and a small sharp knife, to cut lemon rind into thin strips. Add to the pasta. Add asparagus, bocconcini, olives, basil, mint and grated lemon rind.
  • Step 3 Whisk the lemon juice and garlic in a bowl. Gradually add the oil in a thin steady stream, whisking constantly until well combined. Pour over the pasta mixture. Season with salt and pepper. Toss gently to combine. Transfer to a large serving platter.