EssentialRecipe


PENNE PASTA WITH ROASTED PEPPERS, TOMATOES AND MOZZARELLA


Serves 10


Put together a summer salad bursting with colour and flavour using the new Hellmann's Basil


Vinaigrette, made with basil leaves, Acacia honey and ginger syrup


INGREDIENTS


• 150ml Hellmann's Basil Vinaigrette • 1kg Knorr Collezione Italiana Penne Pasta, cooked • 200g Large yellow peppers, sliced • 200g Large red peppers, sliced • 30ml Olive oil • 200g Mozzarella cheese pearls • 150g Tomatoes, ripe and on the vine • 100g Black olives, pitted • 50g Basil leaves


Advance preparation Pre-heat grill pan. Cook pasta, drain and refresh until required. Wash and prepare vegetables as required


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METHOD 1. Slice all the vegetables, toss in the oil then


place on the hot grill pan and cook for 4-5 mins or until tender. Remove and set aside until required


2. Place the cooked pasta into a suitable bowl, add in the vegetables, olives, half the Hellmann's Basil Vinaigrette and mix well


3. Arrange the salad in a suitable serving bowl and garnish with the basil leaves, Mozzarella pearls and remaining vinaigrette


Handy hint: This salad can be served warm and dressed last minute, or the dressing can be served separately


Recipe courtesy of Hellmann's Vinaigrettes T: 0800 783 3728 W: www.unileverfoodsolutions.co.uk


Essential Café 25


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