Ingredients

Zafarelli Fusilli No. 17 500g
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

Pesto
3 garlic cloves
¼ cup pinenuts
½ tsp sea salt
4 cups basil leaves
⅓ cup olive oil
⅓ cup grated parmesan

Method

1. Bring a large pot of salted water to the boil and place two cups of ice in a large bowl of cold water.
2. 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.
3. 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
4. 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.
5. Drain bocconcini, place into a bowl and toss through chopped parsley.
6. 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.
7. To assemble, place greens in the bottom of a large trifle dish.
8. Top with 2 layers of bocconcini balls, reserving a handful for the top layer.
9. 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.
10. Spoon over the fusilli to reach just under the top of the dish, also reserving a handful for the final layer.
11. Spread the pesto over the fusilli with a spatula.
12. Add a layer of lettuce.
13. Combine the reserved ingredients and arrange on top of the trifle.