Egg and Pasta Salad
1 cup/225g/8oz green or whole wheat pasta shapes
2 tsp/l0ml oil
4 eggs
1 cup/l00g/4oz green beans
2 stalks celery
1 dessert apple
? cup/50g/2oz walnuts Mayonnaise
Salt and freshly ground black pepper
1-2 tbsp/15-30ml dill
Serves 4
Cook the pasta in plenty of boiling salted water, to which you have added oil, until al dente. Drain and allow to cool.
Hard boil the eggs, peel under cold running water and allow to cool. Cut into quarters.
Top and tail the beans and cut into manageable lengths. Simmer in salted water until cooked but not soft. Drain and allow to cool.
Chop the celery. Peel, core and dice the apple. Toss all the ingredients except the eggs together in the Mayonnaise. Season and garnish with eggs and dill.
1 cup/225g/8oz green or whole wheat pasta shapes
2 tsp/l0ml oil
4 eggs
1 cup/l00g/4oz green beans
2 stalks celery
1 dessert apple
? cup/50g/2oz walnuts Mayonnaise
Salt and freshly ground black pepper
1-2 tbsp/15-30ml dill
Serves 4
Cook the pasta in plenty of boiling salted water, to which you have added oil, until al dente. Drain and allow to cool.
Hard boil the eggs, peel under cold running water and allow to cool. Cut into quarters.
Top and tail the beans and cut into manageable lengths. Simmer in salted water until cooked but not soft. Drain and allow to cool.
Chop the celery. Peel, core and dice the apple. Toss all the ingredients except the eggs together in the Mayonnaise. Season and garnish with eggs and dill.
