Pasta and rocket salad with sundried tomato dressing
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- Phillippa Cheifitz
- 2 to 3
- Easy
- 15 minutes
- 10 minutes
- Woolworths Frascati 2006
Ingredients
- 250 g mix of trimmed mangetout or sugar snap peas, baby corn and asparagus tips
- 250 g four-cheese tortelloni or roasted vegetable girasoli
- 30 g rocket leaves, for serving
- olive oil, to drizzle
- sea salt and ground
- black pepper, to taste
- Parmesan shavings, for serving
- For the dressing, blend together:
- 2 T sun-dried tomato tapenade
- 1/3 cup olive oil
- 1 cloves garlic, crushed
- sea salt and freshly ground black pepper, to taste
Cooking Instructions
Drop the peas, corn and asparagus into a large saucepan of salted boiling water. Allow to return to the boil, then remove the vegetables with a slotted spoon and set aside. In the same saucepan, cook the pasta according to package instructions. Drain and mix with the dressing.
Lightly coat the cooked vegetables and rocket with olive oil (just enough to make them shine). Season lightly, then spoon into shallow bowls and spoon over the dressed pasta. Add shavings of Parmesan and a twist of black pepper.
Serve at room temperature.
Per serving: 2 614.6KJ, 10.4g protein, 53.6g fat, 23.8g carbs
TASTE’s take:
The delicious pasta parcels imported from Italy are irresistibly easy to dish up. Here they’re used for a meal-in-one-salad, with a homemade dressing.
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