Pasta saladby Georgie Walters |
| Preperation time: 30 mins Cooking time: 30 mins Serves: 4 |
| Recipe Ingredients |
| 2 aubergines, cubed; 3-4tbsp olive oil; 250g wholewheat pasta spirals or shells; 8 sun-dried tomatoes, chopped; 3 tbsp chopped fresh parsley; for dressing: 150ml soured cream; 50g Roquefort; 1-2 tbsp lemon juice; dark or red salad leaves to serve. |
| Recipe Method |
| Put the cubes of aubergine in a colander and
sprinkle with salt. Leave for 30 minutes then pat dry with kitchen
paper. Spread the aubergine out on a baking sheet and drizzle over the olive oil. Roast for 25-30 minutes until browned at 200c/gas6. Set aside to cool. Meanwhile cook the pasta according to the pack instructions. Drain and leave to cool. Put the pasta into a large bowl along with the roasted aubergines, sun-dried tomatoes and parsley. Toss together. Place the soured cream in a small bowl along with the cheese. Mash the roquefort with a fork and then add lemon juice and seasoning to taste. Toss the dressing through the pasta and vegetables and serve on a bed of salad leaves. |
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