Ingredients

Method

• 200 g asparagus tips, blanched and chopped
• 250 g rosmarino pasta
• ½ bulb fennel, roughly chopped
• 200 g asparagus tips, blanched and chopped
• 10 g parsley, roughly chopped
• ½ bulb fennel, roughly chopped
• 10 g fresh dill, roughly chopped
• 10 g parsley, roughly chopped
• 75 g white salad onions, chopped
• 10 g fresh dill, roughly chopped
• 2 T olive oil
• 75 g white salad onions, chopped
• 1 lemon, juiced
• 2 T olive oil
• sea salt and freshly ground green peppercorns, to taste
• 200 g Woolworths dairy-free Greek white cheese
• 1 lemon, juiced
• 4 T Woolworths vegan mayonnaise
• sea salt and freshly ground green peppercorns, to taste
• 4 T Woolworths vegan mayonnaise

Method

Ingredients

1 Cook the pasta according to package instructions, then drain.

2 In a large bowl, toss the pasta, asparagus, fennel, parsley, dill and salad onions with the olive oil and lemon juice. Season with salt and pepper, top with the cheese and vegan mayonnaise and serve immediately.

Find more pasta recipes here.

Photographs: Jan Ras
Food assistant: Bianca Strydom