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Leek, Asparagus and Pea Pasta Salad

  • difficulty


  • serves


  • cooks in

    15 to 30 mins

  • calories

    300 per serving


  • 1 small leek, trimmed and sliced
  • 6 asparagus tips, chopped into chunks
  • A handful of frozen peas (about 60g)
  • 1 head of spring greens (about 100g), central vein removed, leaves rolled and finely sliced
  • 150g wholemeal pasta (your favourite type)
  • 2 tbsps pesto
  • 2 teaspoons of basil
  • 6 cherry tomatoes, halved
  • Salt and ground black pepper
  • 75g goats cheese, cut into cubes

Cooking Directions

  1. Heat some water in a pan and cook the pasta as per the given packet instructions.
  2. When there is approx. 10 minutes left on the pasta cooking time, heat water in a separate pan and add the leek, asparagus and peas. When the water comes back to the boil, add the shredded greens and cook for 1 min.

  3. When finished cooking drain both the pasta and vegetables and add to mixing bowl. Add the pesto, tomatoes, basil and goats cheese and give it a good mix. Season with the salt and black pepper if you desire.

  4. Split the mixture between 2 bowls and enjoy!