Top 100 Pasta Dishes by Annabel Karmel

Author:Annabel Karmel
Language: eng
Format: epub
ISBN: 9781407061535
Publisher: Ebury Publishing

MAKES 4 PORTIONS

PREPARATION TIME: 15 MINUTES, PLUS 1 HOUR MARINATING

COOKING TIME: 25 MINUTES

NOT SUITABLE FOR FREEZING

This is one of my favourite salads. Roasting peppers in the oven gives them a deliciously sweet flavour. You could marinate 2 uncooked chicken breasts for about 10 minutes in some olive oil, rice wine vinegar and pesto, then griddle the chicken and serve this as a warm salad.

1 red pepper, sliced in half and deseeded

1 yellow pepper, sliced in half and deseeded

2 tsp Dijon mustard

4 tbsp olive oil

3 tbsp rice wine vinegar

1 tbsp green pesto

2 cooked chicken breasts, thinly sliced

2 tbsp parsley, chopped

2 spring onions, finely sliced

½ garlic clove, crushed

150 g (5 oz) fusilli, cooked and refreshed in cold water

50 g (2 oz) pea shoots or watercress

salt and freshly ground black pepper

✸ Preheat the oven to 200°C/400°F/Gas 6.

✸ Place the red and yellow peppers, cut-side down, on a baking sheet. Roast in the oven for 20–25 minutes until soft and the skins are dark brown. Remove from the oven, place in a bowl, cover with cling film and leave to cool. Once cool enough to handle, remove the skins and slice the flesh into thin strips.

✸ Mix together the Dijon mustard, oil, rice wine vinegar and pesto in a large bowl. Add the chicken, parsley, spring onions, garlic and cooked pasta and toss together with the peppers. Leave to marinate in the fridge for 1 hour.

✸ Scatter a few of the pea shoots or some of the watercress on the base of a serving plate. Roughly chop the remaining leaves and fold into the salad with some salt and pepper. Spoon the salad onto the serving plate.

Annabel’s Pasta Salad with Marinated Chicken and Roasted Peppers

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