Pasta, Ham and Fava Bean Salad

 

                    This quick and easy pasta salad is just right for busy people. It is appealing and sustaining and the watercress and walnut pesto dressing adds a great flavour.

                    For a vegetarian salad, omit the ham and add 4 chopped, hard-boiled eggs to the salad with the watercress.

Serves 4

• 300 gr fusilli
• 625 ml fresh or frozen shelled baby fava beans, thawed if necessary
• 400 gr cherry tomatoes, halved
• 150 gr cooked ham, diced
• 60 ml snipped fresh chives
• 15 ml olive oil
• 50 gr watercress leaves, roughly chopped

Watercress and walnut pesto

• 50 gr watercress leaves
• 80 ml walnut pieces
• 1 garlic clove
• 60 ml olive oil
• Half lemon, zest grated and juiced
• 60 ml low-fat plain yogourt

1. Cook the pasta in a large pot of lightly salted boiling water for 10 minutes ; add the fava beans and bring back to a boil, then reduce the heat slightly and cook for a further 2-3 minutes until the pasta is tender and the beans are lightly cooked.
2. Meanwhile, mix together the tomatoes, ham, chives and oil in a large serving bowl ; set aside.
3. To make the pesto, process the watercress, walnuts and garlic together in a food processor or blender until finely ground ; add half the oil and pulse until combined, then add the remaining oil, lemon zest and juice and the yogourt and blend again, season to taste.
4. Drain the pasta and beans and immediately add them to the tomato mixture ; mix well, then cover and leave to stand for 5 minutes.
5. Stir the pesto and chopped watercress into the salad, then serve immediately.

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