La Genuina’s Cavatelli pasta is a plump, gnocchi-like shape, making it ideal for pasta salads. This fresh and flavourful recipe is dotted with sweet pepper drops, complementing the nutty caper and almond pesto and blue cheese – ideal for a summery light lunch.

Serves 6

250g La Genuina Cavatelli pasta
1 bunch asparagus, trimmed or green beans
1 small fennel bulb, trimmed
3-4 Tbsp Sabato caper and almond pesto
2 Tbsp extra virgin olive oil (EVO)
Salt and freshly ground black pepper
100g baby spinach
100g Mahoe Blue or Blue Monkey cheese, crumbled
2 Tbsp Sabarot red pepper drops, drained
2 Tbsp Sabarot yellow pepper drops, drained 

Bring a large pot of salted water to the boil, add the pasta and then simmer to cook for 8-10 minutes or until al dente. Drain the pasta, place into a large salad bowl and set aside to cool.

Meanwhile, slice asparagus spears on an angle into 4-5 pieces. Blanch in boiling, salted water for 30 seconds then plunge into ice-cold water to cool. Cut the fennel bulb in half lengthways and then very finely slice. Mix pesto and EVO through cooled pasta and season with salt and pepper. Add asparagus, fennel, spinach, blue cheese and pepper drops to the bowl and toss well to combine.

Recipe by Julie Le Clerc



Sold Out