Ingredients:

500 g dried fusilli pasta
6 litres tap water
¼ cup coarse sea salt
1 1/2 cups pesto
1cup fresh peas (about 1 1/2lbs) (shelled and blanched)
1cup fresh fava beans (about 3lbs) (shelled and blanched)
2 cups parmesan cheese (grated fine)
1/3 cup olive oil
1/2 cup white wine vinegar
½ cup flat leaf parsley (rough chopped)
To taste salt
To taste pepper

Method:

· Bring the 6 litres of water and ¼ cup of coarse salt to a boil and add pasta. Stir frequently and cook for 10 – 14 minutes until al dente.  Remove from water.  Spread on a large sheet tray and toss with the 1/3 cup of olive oil to coat pasta.
· In a large bowl toss the cooled pasta, pesto, blanched peas, blanched fava beans, parmesan, and chopped parsley together and mix well.
Now season and finish to taste adding the salt, pepper, and white wine vinegar a little at a time until the salad is fully seasoned.  You may not need all of the listed amounts or you may need a bit more.