Pasta salad with goat's cheese and rocket

Ingredients

Directions

1. Cook the 1 x 500g pkt dried shell pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain well. Transfer to a large heatproof bowl.

2. Meanwhile, use a zester to remove the rind from the 1 lemon. (Alternatively, use a vegetable peeler to remove the skin. Use a small sharp knife to remove the white pith and cut the rind into long, thin strands.) Juice the lemon.

3. Sprinkle the warm pasta with 150g goat's cheese, crumbled. Add the lemon zest and lemon juice, 2 tbsp olive oil and 2 tbsp baby capers. Gently toss until just combined. Taste and season with salt and pepper. Cover pasta with plastic wrap and set aside for 15 minutes to cool slightly.

4. Add the 1 x 80g pkt baby rocket leaves. Gently toss until just combined and serve.

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