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Egg and Pasta Salad

ingredients

serves 4
225 g (8 oz) green or wholewheat pasta shapes
10 ml (2 tsp) oil
4 eggs
100 g (4 oz) green beans
2 stalks celery
1 dessert apple
50 g (2 oz) walnuts
Mayonnaise
salt and freshly ground black pepper
7 - 15 ml (1 - 2 tbsp) fresh dill

method

Cook the pasta in plenty of boiling salted water, to which you have added 10 ml (2 tsp) oil, until al dente. Drain and allow to cool

Hard-boil the eggs, peel under cold running water and allow to cool. Cut into quarters.

Top and tail the beans and cut into manageable lengths. Simmer in salted water until cooked but not soft. Drain and allow to cool.

Chop the celery. Peel, core and dice the apple.

Toss all the ingredients except the eggs together in sufficient mayonnaise to coat. Season and garnish with eggs and dill.

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