Number of servings : 4
Prep time: 15 Minutes
Cooking time: 15 Minutes + standing
Type of meal : | Salads | Salads
Special diet :
10 ounces fusilli pasta
2 1/2 cups fresh or frozen and thawed shelled baby lima beans
1 1/2 cups cherry tomatoes, halved
2/3 cup lean cooked ham, diced
1/4 cup snipped fresh chives
1 tablespoon extra virgin olive oil
2 ounces watercress leaves, roughly chopped
2 ounces watercress leaves
1/3 cup walnut pieces
1 garlic clove, peeled
1/4 cup extra virgin olive oil
Juice of 1/2 lemon, zest grated
1/4 cup low-fat plain yogurt
Salt and freshly ground pepper
1. Cook pasta in a large saucepan of lightly salted boiling water for 9 minutes. Add the beans and return to a boil, then reduce the heat slightly and cook for 2 to 3 minutes until pasta is tender and the beans are cooked but still firm.
2. Meanwhile, mix together the tomatoes, ham, chives, and oil in a large serving bowl. Set aside. To make the pesto, process the watercress, walnuts, and garlic together in a food processor or blender until finely ground. Add half the oil and pulse until combined, then add the remaining oil, lemon zest and juice, and the yogurt and blend again. Season to taste with salt and pepper.
3. Drain the pasta and beans and immediately add them to the tomato mixture. Mix well, then cover and let stand for 5 minutes. Stir the pesto and chopped watercress into the salad and serve immediately.