This pasta salad is green and bursting with fresh flavours. Ideal as a summer salad for a barbecue, but also perfect as a light lunch. An added bonus: it’s brimming with vegetables, so you have a healthy portion in a single dish.
Cook the pasta according to the instructions on the package. Drain and leave to cool slightly.
Trim away the woody base (1-2 cm) of the asparagus. Brush them with olive oil. Grill the asparagus on the barbecue or in a grill pan for approx. 8 minutes they are just tender.
Cook the sugar snaps in boiling water for 4 minutes and blanch briefly. Drain and rinse in cold running water.
Mix the olive oil with the lime juice and lime zest. Slice the cayenne pepper in half, remove the seeds and finely slice the flesh. Add to the olive oil and season with salt and pepper.
Finely slice the onion and parsley.
Mix the pasta with the vegetables, onion and dressing.
Add the Parmesan cheese and parsley and toss gently.
Garnish with some sliced cayenne pepper if wished
