Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 75 grams | Small courgettes thinly sliced |
| 75 grams | Celeriac, peeled and grated |
| ½ \N | Yellow pepper de-seeded and diced |
| 50 grams | Mange-tout finely sliced diagonally |
| 50 grams | French beans, steamed cut into short lengths |
| 1 tablespoon | Chopped dill, |
| 1 large | Garlic clove; crushed |
| 150 millilitres | Olive oil |
| 175 grams | Pasta quills cooked 'al dente' |
| \N \N | Salt and pepper |
Serves 2-3
Mix all the prepared vegetables together in a bowl with the dill.
Stir the garlic into the olive oil and toss the pasta quills in it then toss in the vegetables and mix well. Season to taste with salt and pepper, and leave in a cool place for several hours before serving, tossing from time to time so that the pasta absorbs all the oil.
Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias