Recipes

White Cheese Pasta with Basil Pistou Salad

Ingredients:

2 red peppers
Olive oil for drizzling
1 teaspoon salt
1 tablespoon cooking oil
2 cups pasta
1 avocado
12 black olives
60g or 2oz sliced ewes milk cheese
Basil pistou

Cut the capsicums in half and remove the seeds. Place them cut side down on a shallow oven tray. Drizzle with a little olive oil and bake in the oven until the skin haswrinkled and theflesh is soft to the touch, approximately 20 minutes. When they have cooled, skin them and slice into quarters. Cook the pasta in plenty of simmering water with the salt and cooking oil added.

Dried pasta generally takes 9 minutes simmering to cook. Drain into a sieve and if not being served immediately toss with 1 teaspoon cooking oil to prevent sticking. Cut the avocado in half then remove the seed and skin. Slice the avocado into slices across the width.

To assemble:

Layer all the ingredients into a serving bowl starting with the pasta then the peppers, cheese, olives, avocados and pistou until all the ingredients have been used up.

Serves 4-5

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