Pink Lady® apple and fennel pasta salad
Cooking
15 MINUTES
Serves
2 - 4
By BREATHE MEDIA
Method:
- Cook the pasta according to the pack instructions. Drain, rinse well under cold water, drain again and leave to cool.
- Finely slice the Pink Lady apples and fennel (use a mandolin if you have one) and sprinkle over the lemon juice to prevent it from browning.
- Mix the honey, mustard and olive oil together to create a dressing. Add the chopped herbs.
- Transfer the pasta, Pink Lady apples and fennel to a serving bowl and toss together gently. Pour over the dressing and toss again to make sure everything is well coated.
- Lastly, add the toasted pine nuts and the pecorino shavings and serve!
