Green bean, pasta, ham & egg salad
White pasta, dry
200 g, small pasta shells
Peas, fresh or frozen
150 g, frozen
Egg, whole, raw
4 medium, raw
1½ tablespoons, snipped, plus extra to serve
Extra Virgin Olive Oil
½ teaspoons, level
½ zest(s) of 1, grated
Lemon Juice, Fresh
100 g, roughly chopped
- Cook the pasta to pack instructions, adding the peas and beans for the final 4 minutes of cooking time. Drain, then transfer the pasta and vegetables to a large serving bowl.
- Meanwhile, cook the eggs in a large pan of boiling water for 8 minutes, then drain and fill the pan with cold water. Allow the eggs to cool in the water for 5 minutes, then peel and cut into quarters. Set aside.
- Combine the chives, olive oil, mustard and lemon zest and juice in a small jug, then drizzle over the pasta mixture and toss to combine.
- Toss the ham through the pasta salad, then top with the eggs and the extra snipped fresh chives to serve.