22 Street Lane Nursery - July 2018 Newsletter

July Newsletter

Recipe of the Month

Rainbow Pasta Salad, with a zesty dressing

Dressing; • ½ tsp finely Grated Lemon Zest • 2 tsp freshly squeezed Lemon Juice • 1 tsp Sugar • ½ tsp Dijon Mustard • ¼ tsp fine Sea Salt to taste • 3 to 4 tsp extra-virgin olive oil • Freshly ground Black Pepper to taste

Ingredients; • 350g Dried Pasta • 200g Cooked Edamame Beans • 2 Chopped Carrots • 250g Halved Cherry Tomatoes • 250g Halved Black or Green Olives • A small bunch of Fresh Mint • A small bunch of finely chopped Spring/Red Onions

Method; 1. Cook the pasta as per packet instructions. 2. Drain the pasta and add the finely chopped ingredients. 3. Combine all the ingredients for the dressing and pour over the pasta.