Читать книгу Welcome To My Table by Siba Mtongana - Siba Mtongana - Страница 27

PERFECT PICNIC PASTA

AT THE HEART OF THIS PASTA IS A CREAMY AVO DRESSING. THE IDEA FOR IT WAS SPARKED BY BEING SADDLED WITH LEFTOVER INGREDIENTS FROM ANOTHER SALAD. OUT CAME THE FOOD PROCESSOR, AND IN WENT THE AVO, ROCKET, CUCUMBER AND CARROT RIBBONS. THE TOPPING? A POACHED EGG AND BALSAMIC DRESSING. SINCE THEN, IT’S BECOME A PASTA AND PICNIC RECIPE STAPLE, AND AN AT-HOME AL FRESCO LUNCH GO-TO!

PREPARATION TIME: 15 MIN

COOKING TIME: 15 MIN

SERVES 4

200g farfalle (bow-tie) pasta

salted water

15ml olive oil, plus extra to drizzle

CREAMY DRESSING

80g rocket

1 avocado

200g feta cheese

½ cucumber, cored and sliced

90ml basil pesto (see page 157 for recipe)

2ml salt

15ml fresh lemon juice

15ml balsamic vinegar

SERVE WITH

mixed cherry tomatoes, some halved

mixed lettuce leaves

toasted pine nuts

METHOD

Cook the pasta according to package instructions in salted water and a dash of oil until al dente.

Drain and, if the pasta is too sticky, rinse with warm water before draining some more. Drizzle with the extra olive oil and place aside to cool.

In a food processor, blend half the rocket and all the other creamy dressing ingredients until smooth. Gently mix with the pasta and tomatoes and the rest of the rocket.

Place the pasta onto a big platter or picnic dish with the lettuce leaves. Top with pine nuts for a crunch and a beautiful garnish. Cover if going on a picnic or serve as is at home.

Siba’s tip…

You could replace the nuts with a mix of toasted seeds, such as flax, sunflower and butternut. If you’re not fond of avocado, then use 80ml cream cheese instead, bearing in mind that the colour won’t be as green.