Ingredients
375 gram penne pasta
200 gram baby carrots, quartered lengthways
350 gram asparagus, trimmed, cut into 4cm lengths
150 gram snow peas, trimmed, halved
1 cup (120g) frozen peas
4 green onions, sliced thinly
2 egg tomatoes (150g), seeded, chopped finely
1 tablespoon dijon mustard
1 tablespoon white wine vinegar
1 tablespoon lemon juice
2 tablespoon water
2 tablespoon coarsely chopped fresh lemon thyme
1 tablespoon olive oil
Method
1. Cook pasta in large saucepan of boiling water, uncovered, until just tender; drain. Rinse under cold water; drain.
2. Meanwhile, boil, steam or microwave carrot, asparagus and peas, separately, until tender; drain. Rinse under cold water; drain.
3. For the lemon thyme and mustard dressing, place ingredients in screw-top jar; shake well.
4. Place pasta and vegetables in large bowl with onion, tomato and dressing; toss gently.
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