This quick fresh pasta salad is great for summer nights on the patio.
Lemony Zucchini and Bean Pasta Salad
adapted from Donna Hay
Serves 4 as main course8-10 as a side dish
1lb.orecchiette pastapenne or farfalle would would work as well
3medium size zucchinidiced into 1/4" pieces
1 15oz.can organic garbanzo beansdrained (I like Westbrae brand)
1/2lbfresh green beanstrimmed and chopped into 1" pieces
1/4cupfruity olive oilthe best you can afford
1/4cupfreshly squeezed lemon juice
Lemon zest from one lemon
1 1/2tspkosher or sea salt
1tspcracked fresh pepper
1cupor 10 oz package queso fresco cheesecrumbled (you can also use any dry, white cheese such as feta)
Cook the pasta in a saucepan of salted boiling water according to package directions or until al dente. Drain, rinse and set aside in a large bowl.
Blanche the green beans in a saucepan of simmering water for 1 minute. Remove and rinse with cold water, add to pasta. Add zucchini, garbanzo beans, olive oil, lemon juice and zest, salt, pepper and dill to pasta and beans and toss well to combine. Top with crumbled queso fresco or feta cheese. Refrigerate for one hour for flavors to marry. Add more salt and pepper to taste.
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