Summer Pasta Salad With Collagen
If you thought comfort food in the depths of winter was a bowl of pasta, think again. These carbs are coming out and, mama mia, are they mighty good in summer! Our foody friend, Peachy Palate, has done it again. This time, she’s tapped into her inner Italian and created this simply sublime Summer Pasta Salad With Collagen. Frankly, we thought that delightful dressing draped over pasta would be good enough on its own. Tahini, lemon juice, mustard, honey, vinegar - this combination on its own is surely a bowl of buonissimo? But Peachy doesn’t stop! Adding the freshest summer bounty (think fennel, asparagus, courgettes and - stop our beating, dramatic hearts - feta cheese!), she perfects this dish. We just need to learn how to say more, more, more in Italian!
Preparation Time - 10 minutes
Cooking Time - 20 minutes
Servings - 2
For the Dressing
- 60ml extra virgin olive oil
- 4 tbsp Edible Health Marine Collagen
- 2 tbsp tahini
- 3 tbsp lemon juice
- 2 tsp Dijon mustard
- 2 tbsp apple cider vinegar
- 2 tsp honey or maple syrup
- ¼ - ½ tsp salt to taste
- 1 bulb of fennel
- 1 tbsp olive oil
- 200g uncooked pasta of choice; I used Rigatoni
- Small bunch of asparagus tips finely sliced
- 2 heaped tbsp of chopped roast hazelnuts
- 1 small courgette coarsely grated
- 2 tbsp chopped fresh dill
- 40g feta diced into small chunks
- Salt and pepper to taste
- Preheat your oven to 180C (350F).
- Slice your fennel, drizzle with olive oil and place on a baking tray.
- Roast the fennel for 15 to 20 minutes.
- Meanwhile, put your pasta on to cook according to packet instructions.
- Add the asparagus to the pasta for the last 2 -3 minutes of cooking time.
- Whisk together the dressing ingredients in a bowl. You will have some leftover depending on how heavily you load it on!
- Drain the pasta and asparagus and toss with the roast fennel, courgette, most of the hazelnuts and dill and the feta. Drizzle over about ⅔ of the dressing and toss super well to coat.
- Season to taste with salt and pepper and serve with the remaining sauce on the side, fresh dill and hazelnuts over the top.
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