ASPARAGUS AND FARFALLE SALAD WITH AVOCADO DRESSING

A fresh, bright pasta salad packed with crisp asparagus, shaved fennel and spring herbs. The dressing uses aquafaba and avocado for a light, silky texture.

Serves: 4–6

Prep time: 20 minutes

Cook time: 10 minutes

Skill level: Easy

Ingredients

Salad

250g farfalle pasta

1 bunch asparagus, woody ends trimmed

4–5 radishes, finely sliced

1 small fennel bulb, shaved thinly

½ cup mixed soft herbs (parsley, mint, dill)

Salt and cracked black pepper, to taste

Dressing

1 ripe avocado

¼ cup aquafaba (liquid from tinned chickpeas)

¼ onion, roughly chopped

Juice of 1 lemon

4-5 Tbsp neutral oil (sunflower or grapeseed)

2 Tbsp extra virgin olive oil

1 small handful parsley

Salt and pepper to taste

Method

Bring a large pot of salted water to the boil. Cook the farfalle until al dente (about 9–10 minutes). Drain and rinse under cold water. Set aside.

While the pasta cooks, blanch the asparagus in boiling water for 1–2 minutes until just tender and bright green. Refresh under cold water and slice on the diagonal.

To make the dressing, place the avocado, aquafaba, onion, lemon juice and parsley in a blender or food processor. Blitz until smooth. With the motor running, slowly drizzle in the neutral oil. Add the olive oil and blend again. Season with salt and pepper.

In a large bowl, combine the pasta, asparagus, radish, fennel and herbs. Toss gently with the dressing until coated. Check seasoning and adjust to taste.

Serve chilled or at room temperature. Finish with extra herbs or cracked pepper if desired.