This week’s “What’s Cooking” in Rustenburg Herald is another surprise for all pasta fans. You probably know that one can be quite creative when it comes to pasta? In addition to the fact that there are so many different variations of pasta - it comes in literally all shapes and sizes - there are different brands, colours and tastes and what you add to your pasta is even more important.
Now that the heat waves (summer?) of 2015 finally seem to be something of the past, it is time to slowly but surely prepare for winter which will be with us quite soon. Pasta fans also know that probably only soup beats pasta in winter (if at all) and that you can feed the entire family for cheap-cheap...
But make no mistake, pasta can be (and often is) an exquisite dish and this one served by Ms Favourite Khunou - wife of our Executive Mayor - will do justice to any occasion. We are sure that we won’t be far off to say that this dish is without a doubt our Mayor’s “Favourite” pasta dish! Oh of course, we almost forgot. Ms Favourite Khunou joined Rustenburg Rotary just over two years ago - for the past four weeks already we are focusing on favourite dishes prepared by our Rotarians, so welcome Madam! If you want to surprise your hubby with a really wonderful pasta dish this winter, you still have plenty of time to experiment and refine the recipe. It’s quite easy though - it goes like this...
Ingredients:
1 cup (and a half if you prefer) of biltong, thinly sliced (the biltong shouldn’t be too dry)
10 pickled Peppadews, sliced
½ cup chopped red onion (red onion is milder tasting than a regular onion)
1 cup cucumber, cubed
1 cup feta cheese, cubed
1 x 500g pack pasta shells, cooked and cooled
Place a thin layer of biltong on your plate before your dish up the pasta - followed by a second thin layer of biltong right on top of the pasta. Pour a pasta sauce or if you prefer, some of the salad dressing over your pasta for a wonderful flavour. Then prepare a light salad with the following dressing.
Salad dressing
You need (for the salad dressing):
3 tablespoons honey mustard
1 tablespoon white wine vinegar or lemon juice
½ teaspoon sugar
¼ teaspoon salt
½ cup olive oil
1 teaspoon dried parsley
Then:
Mix all the ingredients for the salad in one bowl and the salad dressing in another. Pour the salad dressing over the salad, toss and serve with fresh bread. Bon appetite!
