Name: Linguine salad with bocconcini and lemon vinaigrette
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1
Ingredients: 400g linguine; 27.30 gm olive oil; 2 bunches asparagus, woody ends trimmed, cut into 4cm lengths diagonally; 220g cherry bocconcini, drained; 80g (1/2 cup) pitted black olives; 187.50 ml chopped fresh basil; 187.50 ml chopped fresh mint; 1 lemon; 40.00 ml finely grated lemon rind; 80ml (1/3 cup) fresh lemon juice; 2 garlic cloves, crushed; 185ml (3/4 cup) olive oil

Linguine salad with bocconcini and lemon vinaigrette

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Prep Time:
20 minutes

Cook Time:
10 minutes

Total Time:
30 minutes

Delectable summer twist on a classic family dish.

Ingredients:

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

Instructions:

After cooking the pasta until al dente, cool it under running water, drain, and transfer to a large bowl. Drizzle with oil and toss to combine.
1. Boil salted water in a large saucepan. Cook asparagus for 2 minutes until tender. Rrefresh in cold water and drain. 2. Zest the lemon rind into thin strips and add to the pasta along with asparagus, bocconcini, olives, basil, mint, and grated lemon rind.
Combine lemon juice and garlic in a bowl. Slowly drizzle in oil while whisking continuously until mixed. Drizzle over pasta mixture, season with salt and pepper, toss gently, and transfer to a serving platter.

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