500g Zafarelli Fusilli
1 cup peas
1 bunch asparagus
1 bunch broccolini
zest of 1 lemon
4 tbsp olive oil
600g baby bocconcini
2 tbsp finely chopped parsley
2 punnets assorted tomatoes, larger ones cut in half
1 bunch oak lettuce, leaves picked & washed
sea salt & cracked black pepper
3 garlic cloves
¼ cup pinenuts
½ tsp sea salt
4 cups basil leaves
⅓ cup olive oil
⅓ cup grated parmesan
- Bring a large pot of salted water to the boil and place two cups of ice in a large bowl of cold water.
- Blanch the peas, asparagus and broccolini in batches for one minute, ensuring they are still firm to the bite, and plunging in the iced water to cool quickly.
- Cut the asparagus and broccolini into bite sized pieces, place into a bowl with the peas, add lemon zest, season with salt and pepper and dress with 2 tbsp olive oil
- Meanwhile, in a pot of boiling salted water, add pasta, cook as per packet instructions, refresh under running cold water, place into a large bowl, season with salt and pepper and dress with 2 tbsp olive oil.
- Drain bocconcini, place into a bowl and toss through chopped parsley.
- For pesto, place garlic, pinenuts, salt and basil into a food processor and blend until smooth. Drizzle in the olive oil with the motor running to create a paste. Add parmesan and pulse to combine.
- To assemble, place greens in the bottom of a large trifle dish.
- Top with 2 layers of bocconcini balls, reserving a handful for the top layer.
- Add a layer of tomatoes, pressing the cut sides onto the surface of the dish and reserving a handful of tomatoes for the top layer.
- Spoon over the fusilli to reach just under the top of the dish, also reserving a handful for the final layer.
- Spread the pesto over the fusilli with a spatula.
- Add a layer of lettuce.
- Combine the reserved ingredients and arrange on top of the trifle.