Pat cash pasta salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 250 | grams | Cooked pasta; (preferably |
| ; fettuccine or | ||
| ; tagliatelle) | ||
| 1 | small | Eggplant; diced and |
| ; pre-salted* | ||
| 1 | tablespoon | Olive oil |
| 1 | small | Zucchini; diced |
| 1 | Young leek; finely sliced | |
| An orange; Juice of | ||
| 3 | Asparagus spears; (3 to 4) | |
| 3 | tablespoons | Sugar snap peas or snow peas |
| 2 | tablespoons | Roasted hazelnuts |
| 1 | tablespoon | Finely chopped basil leaves |
| 1 | tablespoon | Finely chopped coriander leaves |
| 1 | teaspoon | Ground coriander |
| 2 | larges | Ripe salad tomatoes; chopped |
| 2 | tablespoons | Lime juice; (or lemon) |
| ½ | teaspoon | Sesame oil |
| 2 | teaspoons | Sweet chilli sauce |
Directions
DRESSING
Stir fry eggplant pieces in the olive oil preferably in a non-stick pan until softened (about 5 minutes). If using a standard pan more oil may be needed.
Gently poach zucchini and leek slices in orange juice for 5 minutes. Drain.
Blanch asparagus and sugar snap peas (or snow peas) by plunging in boiling water for 30 seconds and immediately transferring to cold water to retain colour.
Cut flesh from tomato and dice finely.
Make dressing by mixing lime (or lemon juice), sesame oil and chilli sauce.
Toss all ingredients together and serve.
*Sprinkle with salt. Allow to stand for at least 30 minutes. Wash and drain.
Dry on paper towel.
Leftover potential: Keeps a day in the refrigerator.
Converted by MC_Buster.
Per serving: 166 Calories (kcal); 5g Total Fat; (24% calories from fat); 5g Protein; 28g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1½ Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.