Pasta Parcels and Salad in a Red Pesto Sauce
Introduction
This is a quick meal that is packed full of flavour. The recipe makes two good helpings, or you could add a little extra pasta and server with a starter to make it feed about four people.
Ingredients
- 2 packs of fresh pasta parcels (or enough to serve 2 people). As this section is called ‘Veggie Recipes’, I should say that if you are a vegetarian, make sure they don’t contain meat (duh!). If you are flash, you can make your own parcels, although I’ve never tried.
- 100g red pesto.
- 250g of natural yoghurt.
- Salad stuff. Suggestions: Peppers (thickly chopped), cucumber (cut into thick chunks), steamed broccoli florets, steamed whole button mushrooms, salad leaves (lettuce, spinach, rocket etc.), black olives, thinly-sliced pickled piquant peppers (say that drunk), tomato (remove those woody cores) etc.
Method
- Prepare the salad vegetables. Cut them up into whatever size you like.
- Cook the pasta parcels in a large saucepan with some salt and a little oil to stop them sticking together. These things like to float, so stir them occasionally so that they all get cooked. They only take a few minutes.
- While the pasta is cooking, mix the pesto and the yoghurt in a bowl.
- When the pasta has cooked, drain the water. You can have this dish hot or cold. If you want it cold, let the pasta sit under a cold running tap for a few minutes.
- Mix the pasta and the salad together in a large salad bowl.
- Pour the sauce over the salad, and mix gently until the pasta and the salad are coated in the sauce.
- You’ll have pesto all over the inside of the bowl. Mop this up with some kitchen paper so that the thing looks presentable.
Enjoy!