• 200g dried pasta shapes
• 100g sugar snap peas
• 100g asparagus tips, trimmed
• 15g butter
• 100g small leeks, trimmed and sliced
• 150g feta cheese, crumbled
• 4 tablespoons Caesar style salad dressing
• Freshly ground black pepper.

1. Using a pasta insert cook the pasta in boiling water for about 12 minutes. Rinse in cold water, drain and leave to cool.
2. Cook the sugar snap peas together with the asparagus tips in boiling water until just tender.
3. Rinse in cold water, drain and leave to cool.
4. Melt the butter in a small pan and gently fry until the leeks are just tender. Leave to cool.
5. In a large salad bowl mix together the cold pasta and vegetables. Add the crumbled feta cheese and toss with the Caesar dressing. Top with a generous sprinkling of black pepper.

   Serves 4 as a starter or 2 as a main course

Cooks Note
The sugar snap peas and asparagus can be steamed as opposed to boiled if preferred.