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Pappardelle Summer Salad
A fresh summery salad with little cooking/prep – can be made for 2 or 6… just adjust quantity to suit
Pasta Vera Pappardelle
Cherry tomatoes – halved
2x Courgettes – cut into ribbons with peeler
1 x Sweet corn – cooked and charred on BBQ if desired.
1/4 Red onion – sliced thinly
3 x Garlic cloves
1/4 cup olive oil
2-3 tablespoons vinegar
Chives, Parsley or basil
Salt and Pepper
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Crush garlic and make up a bowl of vinaigrette using the oil and vinegar – add garlic and cherry tomatoes and set aside.
Cook and char corn, when cool cut off corn and add to cherry tomato vinaigrette mixture. Stir.
Finely slice red onion and herbs.
Cook pasta in salted boiling water until al dente and drain. Add to serving bowl add in all the other ingredients – mix well to coat.
Taste and add salt and pepper
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