Pasta Recipe - SPINACH FUSILLI and ZUCCHINI SALAD

Ingredients

• 1/3 lb (150g) spinach fusilli

• 1/4 lb (110g) small zucchini, sliced

• 4 anchovy fillets, soaked in milk for 45 minutes

•  2 1/2 cups (625ml) celery, sliced, plus some coarsely torn tender leaves

• 1 cup (250ml) cherry tomatoes or small tomatoes cut into wedges

• 1/3 lb (150g) bocconcini, cut into small pieces

• 1 tbsp (15ml) fresh basil leaves, roughly torn

DRESSING

• 1/3 cup (85ml) white wine vinegar

• 1/4 cup (60ml) olive oil

• salt and freshly ground black pepper

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Method:

1. Cook fusilli in boiling salted water until just al dente. Drain, rinse under cold water and drain again. Transfer to a salad bowl and stir a little vegetable oil into the pasta.

2. Sprinkle zucchini with a little salt and let stand in a strainer for 30 minutes. Rinse, drain and add to the pasta.

3. Pat dry the anchovy fillets, reserve two for decoration and cut the others into small pieces. Add to the salad bowl with celery and leaves, tomatoes, bocconcini and basil.

4. TO PREPARE DRESSING: Combine vinegar, oil salt and pepper in a jar, shaking well. Dress the salad, tossing lightly Garnish with reserved anchovies, cover with plastic wrap and refrigerate for at least 1 1/2 hours before serving.