Ingredients 250 gms Orechhiette or any other small Pasta 6 B & R Farms Apricot Slabs, cut in thin slices 5 Dates, cut in thin slices 6 pcs Sundried tomatoes, cut in thin slices 2 small Cucumbers, peeled and cut in thin half moon slices 1 Red bell pepper A good handful of fresh mint and basil leaves 5-6 sprigs Fresh Thyme 2 Tbsp Fresh lemon juice 2-3 Tbsp Extra virgin Olive oil 1 tsp Black pepper, coarsely ground Add more if you like 1.5 tsp Smoked paprika Add more if you like Salt to taste 2-3 tbsp Pinenuts for topping
Instructions Cook pasta as per the directions, drain it, and keep aside.
While the pasta is cooking, roast your red bell peppers at 400 degrees for 15-20 minutes, turning it every 5 minutes with a pair of tongs. Once charred and softened, let cool, remove skin, seed, and cut into thin slices.
In a large bowl, add the cooked pasta, cucumbers, roasted red pepper, sundried tomatoes, apricots and dates. In a small bowl, whisk together lemon juice, olive oil, black pepper, smoked paprika and salt. Pour over the pasta mixture. Mix well.
Mix in the fresh herbs, sprinkle with pinenuts and serve at room temperature, chilled or even warmed up. Enjoy!
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