DRUM - - Food -

Pasta isn’t just com­fort food for win­ter – it can also be en­joyed as a cold meal on a hot sum­mer’s day. SERVES 6 PREPA­RA­TION: 10 MIN COOK­ING: 20 MIN 500g penne pasta 60ml (¼c) sun­flower

seeds 10g fresh basil, torn 20g rocket juice of 1 le­mon 1-2 red chill­ies, finely

chopped 100g ba­con pieces,

crisply fried 45ml (3T) good

qual­ity olive oil 100g ma­ture Ched­dar, cut into strips with a vegetable peeler salt and pep­per rocket, to gar­nish 1 Bring a large saucepan of salted wa­ter to the boil. Add the pasta and cook un­til al dente. Drain and set aside. 2 Toast the sun­flower seeds in a dry pan un­til it be­comes light brown. Re­move from the pan and set aside. 3 Dish the pasta into a large bowl and add the rest of the in­gre­di­ents, ex­cept the rocket. Sea­son with the salt and pep­per. 4 Sprin­kle the sun­flower seeds over, ­gar­nish with rocket and serve hot or cold.


S For a ver­sion with tuna: mix 2 cans (170g each) of tuna (drained) with the pasta ­in­stead of the ba­con. Add a creamy sauce to the pasta with 60ml (¼c) yo­ghurt and 30ml (2T) may­on­naise with ­le­mon juice, and mix it into the ­pasta.

S For a gluten-free op­tion: use 500 g mar­row noo­dles in­stead of pasta. The noo­dles can be eaten raw which means even less prep time!

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