Prep time 20min
Cooking time 10min
Skill Easy
Serves 4-6
Salad
250g farfalle pasta
1 bunch asparagus, woody ends trimmed
4-5 radishes, finely sliced
½ 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
3-4 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, prepare the asparagus by discarding the tough ends.
Slice the asparagus on the diagonal.
Blanch the asparagus in boiling water for 1-2 minutes until just tender and bright green.
Refresh under cold water, drain well.
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 enough dressing until coated.
Check seasoning and adjust to taste.
Serve with extra herbs and a squeeze of lemon to finish.
