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September 2018

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Pasta Salad with Rocket and Tomato Dressing Recipe

Pasta Salad with Rocket and Tomato Dressing recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Pasta Salad with Rocket and Tomato Dressing recipe  PDF


4 Ripe tomatoes, peeled,
2 De seeded and chopped
Finely 2 Garlic cloves, chopped
Finely 2 oz (60 g) rocket leaves,
Chopped coarsely 1 tb Olive oil
8 oz (240 g) penne pasta
(quills) Salt and freshly ground Black pepper 1. Place the tomatoes, garlic and rocket leaves in a bowl. Add the olive
oil and season well with the salt and pepper. Cover and refrigerate for at least 2 hours. 2. Cook the pasta in plenty of lightly salted boiling water for 8 1 0 minutes until al dente. Rinse well with cold water and drain thoroughly. Toss the pasta with the chilled tomato mi ture and serve. Cook's notes: Serve this salad warm simply toss the hot, drained pasta into the chilled tomato sauce. If they are available, plum tomatoes taste delicious in this recipe. Preparation and cooking time: 20 minutes 2 hours chilling Freezing not recommended You don't have to travel to Italy to enjoy wild rughetta, a spiky green leaved plant with a strong peppery flavour. Most supermarkets now sell rocket, a slightly milder cultivated variety. If you can't find it, use spinach or a mi ture of lamb's lettuce and watercress. Variation: Sprinkle each serving with 1/2 oz (15 g) grated parmesan cheese.

Pasta Salad with Rocket and Tomato Dressing recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
572 people have voted
Last Reviewed on 2018-09-20



Thursday, Sep 20 2018 Download & Print Pasta Salad with Rocket and Tomato Dressing recipe  PDF   Lamb recipes RSS   New

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Skirlie with Mushrooms
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8 oz Mushrooms (wild if possible) 5 oz Good meat dripping 2 Onions 1 lb Medium oatmeal Salt and black pepper Skirlie is only worth making with good drippings from roasted meat. Chrissie remembers that sometimes the cook at the big house would dole out, to people who wanted it, the wonderful dripping that had been used for the umpteen big roasts. I like skirlie as a kind of risotto, with wild chanterelles that grow in profusion all over the island. The mi ture makes an e cellent stuffing for a boned shoulder of lamb. Wipe and slice the mushrooms. Skin and slice the onion thinly. ...

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