200gday-old sourdoughcrusts removed, cut into 2cm pieces
60gbutter
3garlic clovescrushed
1/4cup parsley leavesfinely chopped
3/4cupshaved parmesan
250gspiral pasta
200gfresh green beanstrimmed
1cupwhole egg mayonnaise
1/4cupfresh lemon juice
2tbspchivesfinely chopped
1large avocadochopped
1baby cos lettucetrimmed, leaves separated
Instructions
Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper. Place the bread on the tray.
Place the butter and garlic in a small saucepan over medium heat and cook until butter is foamy. Pour butter mixture over bread. Sprinkle with two-thirds of the parsley. Toss until evenly combined and bake for 15 minutes or until toasted. Scatter over 20g (1/4 cup) parmesan. Bake for a further 7-8 minutes or until golden. Sprinkle with remaining parsley. Set aside to cool.
Meanwhile, cook pasta in a large saucepan of salted boiling water following packet directions or until al dente, adding the beans in the last 3 minutes of cooking. Drain and refresh under cold running water. Drain again.
Whisk together the mayonnaise, lemon juice and chives in a large bowl. Season. Add the pasta and beans and toss to combine. Add the avocado, half the remaining parmesan and half the croutons. Toss to coat.
Arrange lettuce leaves on a serving platter. Spoon the pasta salad on top. Sprinkle with the remaining croutons and parmesan to serve.