300 g farfalle pasta
1 bunch fresh asparagus, trimmed, halved crossways
2 zucchini, trimmed, thinly sliced lengthways
4 x 150 g uncrumbed veal schnitzel
250 g punnet cherry tomatoes, halved
1 cup fresh basil leaves
⅓ cup pine nuts, toasted
⅓ cup grated Parmesan
⅓ cup olive oil
¼ cup red wine vinegar
1 large clove garlic, crushed
Salt and pepper, to taste
- Cook pasta in a stockpot of boiling, salted water for 8 minutes. Add asparagus and zucchini. Boil for a further 2 minutes. Drain. Rinse under cold water. Drain well.
- To make dressing, combine all ingredients in a small jug. Whisk well.
- Season veal.
- Heat an oiled, large, non-stick frying pan over a high heat. Add veal in two batches. Cook for about 1 minute on each side, or until tender. Remove. Thinly slice.
- Place veal, pasta, asparagus, zucchini, tomatoes, basil, pine nuts and parmesan in a large bowl. Pour over dressing. Gently toss to combine.