Page 38 - Student Cook Book
P. 38
Pasta Salad With Chicken, Peppers & Toasted Pine Nuts
Ingredients:
150g wholegrain penne pasta
2 tablespoons sundried tomatoes (chopped) 50g baby spinach leaves
1 tablespoon basil leaves (chopped)
1 tablespoon pine nuts toasted
1⁄2 red pepper (stalk removed and deseeded) 1 tablespoon olive oil
1⁄4 cucumber (halved & sliced)
1 clove garlic (crushed)
1 tablespoon grated parmesan cheese
Method:
1. Cook the pasta in boiling water for 10-12 minutes. Meanwhile, toast the pine nuts in a dry pan over a medium heat – tossing to prevent them from burning.
2. Cut the pepper in half, remove stalk and seeds then chop into small chunks. (To roast: optional) Heat oven to 200°C/180°C fan/gas mark 6. Place pepper on an oven tray, drizzle with 1 tablespoon of oil and place in the oven for 20 minutes until roasted.)
3. Drain the pasta immediately when cooked. Add all ingredients to the pasta except the spinach.
4. When the pasta is cooled add the spinach, toss it together and serve.
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