Here’s a fresh and healthy pasta salad from Surbiton siblings Pete and Leo Williamson’s dad that makes good use of seasonal greens – perfect for eating alfresco on a warm summer evening or to have with a barbecue.

Fresh cheeses are made by curdling whey or milk with other sour ingredients. But this fresh cheese is made from cottage cheese and has the taste and texture of a crumbly ricotta.

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Tip: Any seasonal green vegetables will be brilliant in this salad - try adding artichokes or asparagus.

Serves 4, 30 minutes, Level easy

Ingredients

300g farfalle or other pasta shapes

150g green beans

150g peas, fresh if possible

300g broad beans, fresh if possible - with or without their ‘jackets’

200g rocket, or baby spinach or a mix of salad leaves

600g cottage cheese

80ml cream or crème fraîche

Dressing made from one part lemon juice to 3 parts extra virgin olive oil and salt and pepper.

Equipment

Muslin cloth or fine sieve for straining cheese

Method

Make the fresh cheese. Put the cottage cheese in muslin or a fine sieve and squeeze or press-out the liquid. Put the (now hard) cottage cheese into a bowl and add cream or cream fraîche in stages. Mix until you have a smooth but still dry and slightly crumbly cheese.

Cook the pasta. Boil the pasta until ‘al dente’ and cool, but add a little of the pasta water and dressing to stay moist.

Cook the green vegetables. Boil in salted water until just tender. Drain and mix with a little of the dressing. Spread out on a plate to cool.

Prepare the leaves. Wash and dry the leaves.

Finish the salad. Toss the pasta, leaves and vegetables in a large bowl and arrange on a serving platter. Crumble over the cheese and serve with more dressing.

See more recipes at whatdadcooked.com

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