Cook the pasta according to the package instructions. Drain, drizzle with a glug of Olive Oil and allow to cool.

To make the salad, place the cooled pasta and rocket on a large serving platter and toss through the asparagus tips, parsley and ricotta cheese. Add the lemon zest, generously squeeze with the lemon juice and toss gently to combine.

Season with Sea Salt and Balck Pepper, drizzle with a classic vinaigrette and sprinkle with the toasted pine nuts to serve.

Tip: Feel free to add hot smoked salmon, smoked chicken breast or crispy bacon if the salad doesn’t need to be vegetarian.