Ditalini Pasta Summer Vegetable Salad with Grana Padano, Lemon and Basil

15 minutes
to cook

Use fresh podded broad beans and peas, when they are in season, but if not frozen work well too. This vibrant salad is made with ditalini pasta, which means "little thimbles". Other small pasta shapes or giant couscous, will also work. The basil, lemon and Grana Padano pesto brings all the summer flavours together.

Serves 6; Preparation time: 15 minutes; Cooking time: 15 minutes; Difficulty: Easy

  • method
  • Ingredients


1. Cook the pasta in a pan of slightly salted boiling water for about 10 minutes, until tender. Drain, refresh under cold water and set aside.
2. Meanwhile, heat a griddle pan, over a high heat, toss the courgettes in the oil and season, add to the pan, cut side down. Griddle for 2-3 minutes, then turn over and cook for a further 2-3 minutes until the courgettes are just tender. Allow to cool.
3. Cook the broad beans and peas in boiling water for 2 minutes, drain and refresh under cold water, remove the skins from the broad beans.
4. To make the dressing, place the basil in the bowl of a mini food processor and blitz until finely chopped, add the Grana Padano, lemon zest and juice and the extra virgin olive oil. Season with a little salt and black pepper and blitz into a dressing.
5. Place the pasta in a bowl with the broad beans, peas, courgettes and the dressing, toss well to coat.
6. Transfer to a bowl or large serving plate. Using a vegetable peeler make shavings from the Grana Padano cheese and scatter over the salad.


200g ditalini pasta
200g baby courgettes, halved lengthways
2 tsp olive oil
250g fresh or frozen broad beans
200g fresh or frozen peas
Salt and freshly ground black pepper
25g Grana Padano PDO
30g fresh basil leaves
25g Grana Padano PDO, finely grated
Finely grated zest and juice 1 unwaxed lemon
4 tbsp extra virgin olive oil
Salt and freshly ground black pepper


Griddle pan
Mini food processor

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