Chop the parsley and basil leaves fine (a mezzaluna
works great) and place in a large bowl.
Chop the capers and anchovy fillets fine and add to the herbs.
Chop the clove of garlic fine and mash with the blade of the knife and add to the herbs.
Add the lemon juice and olive oil to the other ingredients and mix very well until a sauce has formed.
Add the peas, broccoli florets and pasta and mix with the sauce. Check seasoning and add another tablespoon of olive oil and dash of lemon juice if the salad needs more dressing.
Let stand for an hour and give one mix before serving.
Recipe reprinted with permission of Hein Stirred
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