Pasta Salad with Asparagus, Courgettes and Black Olives
250g Artichoke Tagliatelle
A bunch of fresh asparagus or 2 medium sized griddled
courgettes (cut lengthways)
70g of black pitted Kalamata Olives – sliced lengthways,
(more or less to taste)
1 tablespoon of capers (optional)
1 fat clove garlic, finely chopped
1 red chilli, deseeded and finely chopped
2 tablespoons of Parmasurino (vegan parmesan)
Salt & Pepper
Cook the tagliatelle according to packet instructions.
While the pasta is cooking, heat a glug of olive oil and saute the garlic, chilli and olives for a few minutes. Separately steam or griddle the
Add this then to the garlic mixture and cook for a couple of minutes until it starts to become tender. The pasta should be almost cooked by now.
Add a few tablespoons of water from the pasta and sprinkle some Parmasurino into the mixture. This will create a sauce, just enough to coat the tagliatelle. Season to taste.
Drain the pasta and add to the vegetable sauce. Toss and serve in bowls with some Parmasurino sprinkled on top. Serve with a crispy green