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. Plunge them into the iced water to cool quickly.
3. Cut the asparagus and broccolini into bite-sized pieces. Place them 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, cook the pasta according to 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 the bocconcini, place into a bowl, and toss with chopped parsley.
6. For the pesto, place garlic, pine nuts, 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 the greens in the bottom of a large trifle dish.
8. Top with two layers of bocconcini balls, reserving a handful for the top layer.
9. Add a layer of tomatoes, pressing the cut sides against the surface of the dish and reserving a handful for the top.
10. Spoon over the fusilli to just below 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.