Sweet potato & hazelnuts, pasta salad

PLEASE CLICK CENTRE OF IMAGE TO BEGIN VIDEO TUTORIAL.

READY IN: 30 MINS

INGREDIENTS‭:‬

Chimichurri base

Casarecce pasta

Hazelnuts & pumpkin seeds

Sweet potato

Tomato

Red onion (use ½ supplied)

Green capsicum (use ½ supplied)

Parsley (use ½ supplied)

 

PANTRY STAPLES‭:‬ Cooking oil, salt

YOU’LL NEED‭:‬ Flat char grill, barbecue or frying pan, saucepan, sieve or colander, knife, chopping board

ALLERGENS‭:‬ Garlic, onion, wheat, gluten

These instructions are to serve two people. When cooking for one, four or six the same techniques apply but the preparation and cooking times may change slightly

 

METHOD:

1. Preheat the oven to 210C fan forced.

2. Prepare the produce: Wash the vegetables. Dice the capsicums. Dice the tomatoes. Dice the onions. Chop the parsley.

3. Cook the sweet potato: Preheat a flat grill over medium heat (or frying pan, barbecue or oven). Drizzle the sweet potato with a little oil. Place on the grill or in the oven. Cook for 20 minutes or until cooked through.

4. Cook the pasta: Meanwhile, bring a saucepan of salted water to the boil over high heat. Put the pasta in the boiling water. Boil for 2 minutes or until almost cooked through.

5. Make the chimichurri: Combine the sliced parsley with the chimichurri base.

6. Make the pasta salad: Combine the pasta with the diced onions, capsicums, tomatoes and a couple of spoons of the mixed chimichurri.

7. To serve: Place the sweet potato onto serving plates.Top with the remaining chimichurri and hazelnut and pumpkin seeds. Serve with the pasta salad.

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