'Fires at Night' 2006 (Chilli Pasta with APETINA Snack with Red Peppers)
Created by T.Holmes, Canterbury
“…creaminess perfectly balanced with a palette of hot spices. My dinner guests were moved to a spontaneous round of applause…”
Tanya Holmes, Canterbury
Serves 4
Materials
- 1 pack APETINA Snack with Red Peppers
- 225g / 8oz. fusilli pasta
- 175g / 7oz. asparagus tips
- 1 small red chilli, de-seeded and finely chopped
- 1 clove garlic, crushed or finely chopped
- 100g / 4oz. petit pois, defrosted or blanched if fresh
- Black pepper
Method
Cook up pasta as directed on pack. Meanwhile heat a little of the oil marinade from the APETINA Snack with Red Peppers and gently sauté the chilli and garlic until just soft.
Lightly blanch the asparagus spears until just tender. When the pasta is cooked, drain and return to pan with all other ingredients including the remaining oil marinade with the APETINA Snack with Red Peppers. Heat gently and then serve with freshly ground red pepper and a garnish of basil if desired.
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