Layered summer pasta salad

Bring a saucepan of water to the boil. Add lasagne sheets, a few at a time, and boil until soft. Remove from the saucepan and place in a large bowl of cold water.
Add asparagus and peas to the boiling water and cook for 3-5 minutes, until just tender. Drain and set aside. Drain pasta and lay the sheets out on absorbent paper.
To assemble, place a lasagne sheet on each plate. Top with half the asparagus, peas, tomatoes, beetroot leaves, olives and feta cheese. Drizzle with a little balsamic vinegar and olive oil and season generously with vegetable seasoning.
Top with a pasta sheet, the remaining salad ingredients and seasoning, then top with another pasta sheet. Garnish with a fresh basil leaf and serve. Serves 4.