Artichoke & Lemon Cream Pasta Salad with Broad Beans
This spring vegetable pasta salad contains some of my favourite ingredients – artichoke hearts, lemon, broad beans and tomatoes – in just one crazy-good bowl of
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Ingredients
- 2 litres filtered water
- 1 tablespoon quality salt
- 4 cups gluten-free pasta
- ½ cup cold-pressed olive oil
- 1½ cups broad beans, blanched, peeled (see Note)
- ½ cup flat-leaf parsley leaves
- ¼ cup mint leaves, torn
- ½ teaspoon cracked black pepper
- ½ cup cherry tomatoes, halved
- ½ cup yellow grape tomatoes, halved
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