Lemon Fusilli Pasta Salad with Pancetta Vinaigrette

This recipe from Julie Le Clerc is one we love this any day of the week, hot or cold. We especially enjoy it with a chilled glass of Joel Delauney Toraine Sauvignon, or Izadi Crianza.

Serves 6

250g La Genuina lemon fusilli
Sal de Añana spring salt
1 bunch asparagus, trimmed
¹/³ cup sliced El Navarrico pimientos
325g El Navarrico chickpeas, drained
Freshly ground black pepper
Fresh basil leaves, to garnish

Pancetta vinaigrette:
Extra virgin olive oil (EVO)
60g pancetta, finely chopped
2 cloves garlic, crushed
3 spring onions, thinly sliced
3 Tbsp Forvm Chardonnay vinegar

For the dressing, heat a little oil in a small frying pan. Add the pancetta and cook for 7-9 minutes, stirring often, until fat is rendered and pancetta is just crisp.

Remove pan from the heat, add garlic and spring onions, stir for 1-2 minutes to soften. Add the vinegar then whisk in ¼ cup EVO. Season with salt and pepper, to taste.

Cook pasta in plenty of boiling, salted water for 15-20 minutes, until al dente. Drain and set aside in a large bowl to cool to room temperature.

Thinly slice asparagus on an angle and blanch for 30 seconds in boiling water, then plunge into ice cold water to cool. Add drained asparagus to the pasta, along with the pimientos and chickpeas.

Pour over the pancetta vinaigrette and toss well to combine. Adjust seasoning, to taste. Serve scattered with fresh basil.

Recipe by Julie Le Clerc