Thursday, June 7, 2007

Light and slightly fruity summer pasta

Back in the early '80s a friend in Germany shared this recipe with me and it's been one of my favorites over the years.

Summer Fruit Pasta
Yield - 6 servings

1 20 oz can pineapple chunks
8 oz Spiral pasta
1 Tbsp sugar or other sweetener
1 small red pepper, cut in chunks
1 ½ cups slivered ham or cheese
1 cup grated carrot
1 cup thawed frozen peas
handful of cashews or other nuts
juice of one orange
½ cup extra virgin olive oil
1 Tbsp crumbled sweet basil
¼ tsp black pepper
1 dash nutmeg (I usually exclude this)

Drain pineapple reserving 1/2 cup of the juice. Cook pasta according to package directions. Combine pasta, pineapple, bell pepper, ham, carrot, peas, and cashews in large bowl. For dressing, combine reserved 1/2 cup pineapple juice with 1 tablespoon orange zest, 1/2 cup orange juice, and remaining ingredients. Pour over salad and toss well. Cover and refrigerate at least 1 hour or overnight.

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