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Serves 6-8

Prep time: 30 minutes 

Cook time: 15 minutes 


  • 350g dry pasta – shells work really well to cling onto the pesto 
  • 2 Tbsp sherry vinegar
  • 2 Tbsp olive oil 
  • 2 x 140g jars Goldcrest Basil Pesto
  • 1 cup ±125g peas, fresh or frozen
  • 2 cups ± 250g asparagus spears, sliced 
  • 2 cups ±250g baby marrows, sliced 
  • 1 cup ±100g sugar snap peas, sliced 
  • 2 cups ±330g cherry tomatoes, halved
  • Zest and juice of 1 large lemon (1 Tbsp zest & 2 Tbsp juice) 
  • 1 packed cup ±30g fresh basil leaves 
  • Olive oil
  • Salt and pepper, to taste 
  • Grated parmesan, to serve 


  1. Bring a large pot of salted water to boil. 
  2. Cook the pasta until al dente according to package directions. 
  3. Strain out the pasta and transfer to a large mixing bowl.
  4. Drizzle with the olive oil and vinegar. Toss to coat and leave to cool completely. 
  5. Blanche the peas and asparagus in the pasta water. 
  6. Refresh them in ice water to retain their colour and dry once cool. 
  7. Toss the marrows with a little olive oil and salt.
  8. Grill them on high heat until lightly charred and just tender. 
  9. To the bowl of cooled pasta, add the 2 jars of Goldcrest Basil Pesto. Mix gently to coat. 
  10. Fold in all the vegetables. 
  11. Add the lemon juice and lemon zest and season well. Mix. 
  12. Finish with the fresh basil leaves and fold them in gently. 
  13. Serve the pesto pasta salad on a beautiful serving platter and sprinkle it generously with parmesan shavings.