Peppadew

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Asparagus and sun-dried


tomato pasta


with Hot Peppadew® Piquanté Peppers

You get a great zing from the sweet heat of hot Peppadew® Peppers in this delicious pasta dish.

Recipe submitted by Rachel Shadbolt


Easy

Difficulty

Serves

Serves 4

Prep time

Preparation
10 min

Cook time

Cooking
20 min

Hot Peppadew® Piquanté Peppers

Method

  1. Cook pasta in a heavy-based saucepan according to instructions on the packet. Drain, return to pan and keep warm.
  2. Heat 1/2 of the oil in a heavy-based frying pan, add the aubergines and fry until golden and tender.
  3. Brush the Hot Peppadew® lightly with some of the remaining olive oil and add to the pan. Fry for 1 to 2 minutes and remove from heat.
  4. Mix the lemon juice, parsley and remaining oil together in a jar and shake well. Return the pasta to the heat and add the dressing, salami, Hot Peppadew™, aubergine, asparagus, black olives and sundried tomatoes. Toss through and leave over heat until warmed through.
  5. Season with salt and pepper and serve warm, sprinkled with parmesan cheese.

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Ingredients

  • 250g pasta of choice
  • 5 table spoons olive oil
  • small aubergines, thinly sliced
  • 200g Hot Peppadew® Piquanté Peppers, quartered
  • 1 dessert spoon lemon juice
  • Good handful chopped fresh flat-leaf parsley
  • 100g salami slices, chopped (optional)
  • 150g asparagus spears, blanched and cut into 5cm lengths
  • 50g black olives, pitted and halved
  • 100g sun-dried tomatoes, finely sliced
  • Salt and freshly ground black pepper to taste
  • Parmesan cheese to serve

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