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Old 17-06-2010, 08:29 AM
Join Date: Apr 2010
Posts: 10
Default Sweet piquanté pepper pasta with asparagus and sun-dried tomatoes

Here's another lovely peppadew pasta dish from - quick to make, good to eat.

This should serve four:
250g pasta (whatever kind you like)
5 table spoons olive oil
small aubergines, thinly sliced
200g Peppadew sweet piquanté peppers, quartered (hot or mild, whichever you prefer)
1 dessert spoon lemon juice
Good handful chopped fresh flat-leaf parsley
100g salami slices, chopped ((you can leave this out for a vegetarian dish - it's just as tasty without))
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

1. Cook your pasta in a saucepan, drain, return to pan and keep warm.

2. Heat half the oil in a frying pan, add the aubergines and fry until golden and tender.

3. Brush the sweet piquanté peppers lightly with some of the remaining olive oil and add to the pan. Fry for a couple of minutes.

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, sweet piquanté peppers, 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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