Sweet and Sour Peppers with Pasta Bows |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Anoter recipe from Linda Fraser's Vegetarian Cooking. Excellent dinner for 2-3 or side dish for 4-6. Ingredients:
1 red bell pepper |
1 yellow bell pepper |
1 orange bell pepper |
1 clove garlic, crushed |
2 tablespoons capers |
2 tablespoons raisins |
1 teaspoon whole grain mustard |
grated lime, juice and zest of |
1 teaspoon honey |
2 tablespoons chopped cilantro |
8 ounces bow tie pasta |
salt & freshly ground black pepper |
shavings parmesan cheese, to serve (optional) |
Directions:
1. Quarter the peppers and remove the stalks and seeds.
2. Place in boiling water and cook for 10-15 minutes, until tender.
3. Drain and rinse under cold water.
4. Peel away the skins and and leftover seeds, and cut the flesh lengthwise into strips.
5. Set aside.
6. Put the garlic, capers, raisins, mustard, lime zest and juice, honey and cliantro into a bowl.
7. Season with salt and pepper and whisk together.
8. Cook the pasta in a large pan of boiling salted water for 10-12 minutes, until tender.
9. Drain thoroughly.
10. Return pasta to the pan and add the peppers and dressing.
11. Heat genly on med-low and toss to miss.
12. Transfer to a warm serving bowl.
13. Serve with shavings of Parmesan cheese, if you like.
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