Lemony Gimelli pasta salad with Ricotta and Rocket

Prepare the pasta as per back of pack instructions. Drain, drizzle with a glug of olive oil and allow to cool.

To make the salad, place the cooled pasta and rocket leaves in a large serving platter and toss through the asparagus tips, parsley and ricotta cheese. Add the lemon zest and generously squeeze with the lemon juice and toss gently to combine. Season with salt and pepper, drizzle with a classic vinaigrette, sprinkle with the toasted pine nuts and serve.

Serves: 4 - 6

TIP: This makes a great vegetarian salad but feel free to add hot smoked salmon, smoked chicken breast or crispy bacon.