Page 285 - CMC Recipe Book

CMC
Recipe - Pasta & Minted Pea Salad
Category - Potatoes/Vegetables/Salads
YOU MUST ENSURE THAT UP TO DATE ALLERGEN INFORMATION IS AVAILABLE AT ALL TIMES
Celery
Crustacea
Eggs
Fish
Gluten
Lupin
Milk
Molluscs
Mustard
Nuts
Peanut
Sesame
Soya
SD
Primary Portions
Senior Portions
Preparation Time
Cooking Time
Cooking Temp
30
40 mins
Ingredient
Supplier
Code
Pack Size
Price
Recipe Amount
Production Recipe
Cost
Pasta
2k
Nut Free Pesto
100ml
Peas
500g
Cucumber
1
Chives
1 bunch
Mint Sauce
30g
Garlic Bread
30 slices
Total
Portion Cost
Method
Chopped salad recipe from recipe book.
Steam or boil the peas and cool in cold water. Dice the cucumber, chop the chives.
Mix the peas, chopped cucumber and mint together.
Cook the pasta, cool in cold water and drain. Mix the pesto in to the pasta.
Combine all the ingredients and serve on a Kraft tray.