Lemon Fusilli Pasta Salad with Pancetta Vinaigrette – Sabato
This recipe from Julie Le Clerc is one we love this any day of the week, hot or cold. We especially enjoy it with a chilled glass of Joel Delauney Toraine Sauvignon, or Izadi Crianza. Serves 6 250g...
Ingredients
- 250g La Genuina lemon fusilli
- Sal de Añana spring salt
- 1 bunch asparagus, trimmed
- ¹/³ cup sliced El Navarrico pimientos
- 325g El Navarrico chickpeas, drained
- Freshly ground black pepper
- Fresh basil leaves, to garnish
- Extra virgin olive oil (EVO)
- 60g pancetta, finely chopped
- 2 cloves garlic, crushed
- 3 spring onions, thinly sliced
- 3 Tbsp Forvm Chardonnay vinegar
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